Here’s some of the dishes I’ve made over the past couple of weeks. There’s been quite a few celebrations: Easter, an engagement party, and a bridal shower, so there’s a few amazing desserts. Take this lemon cake for example. It was light, fluffy, and a dream to eat; I used a recipe from the San Francisco Chronicle. I didn’t have time to make lemon curd and headed to Whole Foods to pick some up, but be warned, the Whole Foods on Franklin has stopped carrying it! They were out of it at Safeway, too, so I had to get creative. I ended up using lemon yogurt (the sweet sugary kind by Yoplait) instead of lemon curd. It was a superb substitute. The only thing I didn’t like about this cake is that it doesn’t last long. Normally leftover cake will keep for a couple days in the fridge, but the frosting disintegrated and the layers got soupy by the second day, which was a bummer.
I modified the recipe and used half rhubarb, half strawberries.
An assortment of montaditos.