I’ve mentioned before that Loni’s niece is the manager of the test kitchen for the L.A. Times food section. We toured the kitchen back in 2011. This past Saturday, her column had a recipe for a “Death By Lemon” cake. Actually, it was a cross between a custard, a cheesecake, and a cake. By any name, it was deadly good. We decided to get the ingredients and bake it up for Sunday. CAUTION! This thing has eleven (!) eggs and 1 1/2 cups of heavy cream. Proceed at your own risk. Myself, I say “life is too short.”
How many slices before I keel over?
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