Pia's Lemon Cake...

PART 2: Lemon cake

Dear Naomi

As I write this, Spring has finally burst into life in Geelong, not before time. When seasons and clocks change, it triggers a deep-seated response in us, telling us to seek out different flavours, lighter textures, and embrace the sensory harbingers of Spring.

I’m so pleased you chose a lemon cake for this week’s letter; the colours and sharp flavours of lemon are just what my taste buds need. I should officially state that a lemon cake without a lip-puckering sourness is most disappointing…I am aware though that this is not everyone’s preference, so tasting of the chosen juice is always a good idea. We all have favourite varieties when it comes to baking – mine is Meyer although they’re hard to buy commercially; hopefully you have friends with trees, as I do. What’s your favourite?

Pia’s cake is a pound cake by any other name, which doesn’t sound nearly as European and elegant as Zitronenkuchen , but encapsulates the nature of these well-loved, well-travelled types of cake.