Comments on: As ever https://orangette.net/2015/10/as-ever/ Sat, 05 Jan 2019 17:27:47 +0000 hourly 1 https://wordpress.org/?v=6.2.2 By: Mona https://orangette.net/2015/10/as-ever/#comment-71196 Sat, 05 Jan 2019 17:27:47 +0000 #comment-71196 Hi, I misread your instructions and used a full cup of melted coconut oil! I realized the texture was funny and that’s when I saw my error. Should I rebake or risk taking this to the party I’m baking this for? I can’t try it before serving. 🙁

]]> By: MICHELLE OLIVER https://orangette.net/2015/10/as-ever/#comment-66775 Wed, 06 Sep 2017 05:07:06 +0000 #comment-66775 I made this following the recipe pretty exactly and it was absolutely delicious. I devoured it within three days allowing my husband only about a quarter. I’m curious though, I only used 2/3 of the icing. Are you really supposed to just pour it all over the top? That seems like an awful lot.

By the way, the sliced almonds suggestion also sounds yummy.

]]> By: Lara https://orangette.net/2015/10/as-ever/#comment-65760 Wed, 26 Jul 2017 21:05:28 +0000 #comment-65760 I made this cake today for the first time and i have to say that it’s really amazing !! I will be coming back for more recipes for sure !
Thank you so much
Lara

]]> By: Liz https://orangette.net/2015/10/as-ever/#comment-62606 Wed, 08 Mar 2017 06:00:26 +0000 #comment-62606 I love this recipe, but last time I made it it came out a bit underdone, and I remembered, faintly, that it took significantly longer to bake. Tonight it took forever–70 minutes, and that was with turning the heat up to 375 at 45 minutes and then up to 400 at 65 minutes because OMG COOK. It was in a glass loaf pan, to be fair, but still. My oven is not new? Is that the problem? Anyway, then of course I let the glaze get a little too hot, and when things finalllllllly cooked I had to pull it out and run off to choir. I just chipped it out of the loaf pan (so this is why I should’ve used parchment paper! …it wasn’t actually that bad…) and the inside is perfection. I’ll just leave it at that. And note that in future, plan on super long baking times to enjoy this amazing recipe.

]]> By: Paul Glotzer https://orangette.net/2015/10/as-ever/#comment-62057 Tue, 14 Feb 2017 01:56:41 +0000 #comment-62057 In reply to Lynn D..

Your grandmother was a genius! Stunningly obvious now that you explained it, but it never would have occurred to me. I made peanut butter cookies yesterday by computing the weight of the two cups of PB called for in the recipe, but the displacing water technique is even easier.

]]> By: Maria https://orangette.net/2015/10/as-ever/#comment-61103 Thu, 19 Jan 2017 16:25:41 +0000 #comment-61103 Dear Molly,
this cake ist AMAZING! It tastes like summer!
I posted an illustrated version of your recipe on my german foodblog http://newcakesontheblock.com/rezepte/zitronenkuchen
Hope you like it!
Greetings from Vienna, Maria

]]> By: Barb https://orangette.net/2015/10/as-ever/#comment-58396 Sun, 09 Oct 2016 14:31:45 +0000 #comment-58396 What are the dimensions of the European pan? I love it! ( then I’m going to fill it with this lemon cake….)
Barb

]]> By: cheri https://orangette.net/2015/10/as-ever/#comment-52434 Fri, 08 Apr 2016 21:39:40 +0000 #comment-52434 Just made this using einkorn flour, goat yogurt, palm sugar (1/2 C) and maple syrup and lemon for the glaze. It’s delicious, thank you…

]]> By: Entra https://orangette.net/2015/10/as-ever/#comment-46924 Fri, 11 Mar 2016 11:41:47 +0000 #comment-46924 OMG! I want a piece of his cake right now!!

]]> By: Molly https://orangette.net/2015/10/as-ever/#comment-45182 Mon, 25 Jan 2016 06:01:01 +0000 #comment-45182 In reply to C.

I worry that buttermilk might have too much liquid – it’s a lot wetter than yogurt – but it’s worth a try. Let me know if you give it a go!

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