In your quest for great zest, seek lemons that are plump and heavy for their size. Bright yellow fruits with glossy, fine-grained skin are the juiciest. To save time, skip the step for making the cream and instead sandwich softened ice cream between the luscious lemon cakes.
Ingredients
1 1/2 cup(s) cake flour
1 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/4 teaspoon(s) baking soda
6 tablespoon(s) unsalted butter
1 cup(s) sugar
2 tablespoon(s) sugar
3 large eggs
1/4 teaspoon(s)
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