From the kitchen of One Perfect Bite...Despite practicing polite refusals for most of the summer, I let my guard down, just for a moment mind you, and said "yes" to a request for cakes for a large holiday picnic. That would not have been so bad, but it also happens the picnic was scheduled for the same day I was having company of my own. Sheet cakes and freezers proved to be my salvation. Starting mid-week, I began my version of a baking marathon and by week's end I had made two Texas sheet cakes and four of the lemon buttermilk cakes I want to share with you today. I really think the lemon lovers among you are in for a treat. This is a wonderfully moist cake that has a rather remarkable sugar crust that sets it apart from other cakes of its type. It also happens to be remarkably easy to make. The recipe was developed for Cook's Country magazine and it is simple to follow, but I want to stress how important it is to use fresh lemon juice if you decide to make it. No substitutes, please. The cake, covered with plastic wrap, keeps well at room temperature for a day or two, but I don't think you'll have any problem with leftovers. If you are still looking for a holiday cake, why not give this treasure a try? It would be a wonderful way to end a barbecue. Here is how the cake is made.
