It's a strange thing when the magazine editors decide to declare Spring has arrived. The message is shouted loud and clear from every bookstore, magazine stand and supermarket checkout line in town. It's impossible to ignore the fabulous colors and cover stories announcing the latest in everything from Spring fashion to haircuts to the best garden party brunch dishes. It's official, Spring IS here! Except, of course, that it isn't...
Like this week in London for instance. The sky remains a very dull grey covered in those endlessly heavy clouds that seem to follow you everywhere, threatening rain at a moment's notice. (And more often than not, delivering on those threats.) Spring may have arrived in other parts of the world, but London has most certainly not gotten the memo.
That said, the cheery colors and reminders of the bright sunny days ahead have put me in the mood to get a jump start on the season. It may not yet feel like Spring, but there's no reason it can't taste like it!
I've made no secret of my love of lemons and I'm happy to find a way to bake them into any form of sugary perfection known to man. However it must be said, this might be one of the best recipes I've come across in a long time. The cake is a perfect texture and remains moist and delicious even several days after baking (assuming of course you have better willpower than we do!)
