I am making a Meyer Lemon Cake from the One Girl Cookie cookbook. The leavening is sour cream and baking soda. I rotated the cake halfway through the cooking time. The rise was lovely to see, but after it was removed from the oven, it sunk – a tooth pick did come out clean, but I will admit the cake still had a little jiggle to it when I took it out. The cakes aren't sunken in the middle only flat – I want perfect. Shall I try again? No jiggle this time? I am so afraid of over cooking and getting dry cake.
How the maven of Mediterranean food finally got her due
How Paula Wolfert Got Her Due
Why is There No Pie Emoji?
45 Ways to Roast Chicken (All Become Dinner)
A Creamy Curry That's Mild on Heat But Not on Flavor
How Much Water Are You Using When Cleaning Dishes?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)