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Sep 29, 2011 on FoodNetwork.com
“This is a great recipe, and turned out beautifully on the first try. It has a nice shot of lemon, but not so much that it's "puckery".
It didn't stick in the ramekins *at all*, even cold the next day, and they tasted just as good the next day. The cake has a very fine crumb, and is very tender. I substituted regular white sugar since I didn't...”