Sunday, March 22, 2009

The dangers of high-altitude baking

I wanted to make a lemon pound cake, having been inspired by a video I watched on America's Test Kitchen TV on demand website. I followed their suggestions about using lemon zest, as well as lemon juice. I used the zest of 3 lemons, chopping it fine and adding it to a 1/4 cup of juice. But I forgot to adjust for our high altitude here in Logan--5,000 feet. I should have added a couple of tablespoons more flour and used less sugar. Fortunately, in spite of that valley in the middle, the cake tastes divine. It's not even gummy there in the middle. Go figure.

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