https://www.lacucinaitaliana.com/trends/healthy-food/how-to-cook-water-cake-no-eggs-no-milk-no-butter (https://www.lacucinaitaliana.com/trends/healthy-food/how-to-cook-water-cake-no-eggs-no-milk-no-butter)
So I made this cake yesterday and liked the flavor, could have used more lemon so many the zest of 2 lemons or some fresh squeezed lemon juice in place of the OJ.
The problem was that I could not find Italian 00 flour so subbed in all purpose flour so I think it was a little heavier than it should have been. Wondering if cake flour would work better? Or if there is another way to lighten it up?
This cake would be great with the lemon glaze from my mom's lemon bread which I am now craving and haven't made in decades.
1/4 C sugar dissolved in the juice from 1 lemon poured over it right out of the oven.
Maybe with some homes pokes in with a long skewer, so the lemon juice really penetrates. Yum.