Apple and lemon cakes
No inspiration for today’s post. Not one ounce of it. But please do not let that keep you from baking these cakes: they’re delicious and oh, so tender.
Apple and lemon cakes
adapted from Donna Hay’s apricot cakes
125g unsalted butter, softened
1 cup + 1 ½ tablespoons (218g) granulated sugar + a little extra for sprinkling
finely grated zest of 2 lemons
1 teaspoon vanilla extract
1 tablespoon
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