The lemon slices disinigrate because the are blanched twice to get the bitterness out then cooked in the syrup. The lemon slices are a beautiful feature arranged on the top of the cake. It would be if they could remain solid instead of just circles of lemon rind. The cake is delicious and I have made it 3 times.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)