Cal Peternell likes teaching recipes that are extremely versatile, like this one. The cake is wonderful when it's made with almost any type of fruit, from figs and blood oranges to pineapple. Peternell usually uses sweet Meyer lemons from his neighbor's tree. Regular lemons are tasty too and add a bitter note that's a lovely contrast to the gooey brown-sugar topping.Plus: More Dessert Recipes and Tips
Made this cake for Christmas and again later as it didn’t work out in the initial attempt. Visually, it’s a beautiful cake but it’s so tart that it’s not edible (and I’m a sour lover- I eat lemons alone). I added fresh squeezed Meyer lemon juice to the batter based on previous reviews- and the bottom half of the cake was delicious! It’s the thin layer of lemon on the top that makes it too tart. I peeled the lemons and cut them thinly. I’d suggest a mix of lemon and another less tart fruit to top - maybe mango or blueberry.
Read MoreThis cake was very good, but I expected, even with the Meyer lemons, more of the lemon flavor. As it was, the only lemon flavor was, as I should have expected, when eating the lemons themselves. While I enjoyed the beautiful way in which the lemons caramelized, I really wanted more lemons throughout. The cake itself had a lovely texture, but it isn't exactly what I had in mind. I liked the slight bitterness of the lemon rind which contrasted nicely with the richness of the cake itself. One adult person didn't care for the lemon rind bitterness.
Read MoreSo, no lemon zest or juice in the actual batter?
Read MoreThis cake was such a hit not everyone at the pot luck got to try it! Folks found it to be “not too sweet” and “with a delightful crumb.” The flavor is excellent and while I used Meyer Lemons, I would try it next with blueberries. I recommend serving it with a dollop of almond-infused whipped cream for the perfect accent. Just lovely. Mine cooked for 43 minutes, just for the record.
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