From the kitchen of One Perfect Bite...I've had this recipe for a while now. I found it on a terrific blog called An Italian in My Kitchen and when I saw strawberries at the market this morning, I decided the time had come to give it a try. My plan was to combine it with macerated strawberries and serve our first "non-shortcake" of the season. As it turned out, it's still a bit early for the strawberries, but the cake was a delightful find. It is flavored with a hint of lemon and has a texture that is close to perfect. It is, however, the type of cake that is best served with fruit because it is so plain. The cake is easy to make and if you grease your pan well you'll avoid the one problem you might encounter. I don't think the cake is a good keeper, so I suggest you freeze any slices you don't use, or plan to add them in a trifle or extravagant bread pudding if the spirit moves you. Lemon lovers will enjoy this cake and everyone will like its texture. Here is how the cake is made.
