Lemon tea cake
Cakes
Adapted from Martha Stewart's Sour Cream Cake, this is one of my favorites. It's just the right balance of sweet and lemony tart. You can make it in a bundt or a loaf pan. Just make sure you don't skip the step where you beat the egg whites separately - they're what makes the cake light and fluffy! <br /> <br />I often eat one loaf immediately (no, not by myself, although it's tempting) and freeze one for later. It tastes just as good as the fresh version. <br /> <br />Serve with fresh or frozen berries heated up and a dollop of whipped cream. <br />
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