ニューヨーク・タイムズのインスタグラム(nytimes) - 7月7日 08時22分

Need a weekend recipe? This cake is good at lunch, at dinner, in the afternoon or after midnight. But @doriegreenspan calls it a #breakfast cake because it reminds her of a lemon cake she had with coffee every morning that she was in Rome. The cake is tall and golden, lightly lemony and most like a sponge cake — it’s soft and stretchy: Pull it gently, and it will tug itself back into shape. If you have a tube pan, use it; if you don’t, choose a Bundt pan with as few curves, crannies and crenellations as possible. “When there are berries in the market, I fold them into the batter at the end,” @doriegreenspan writes in #NYTCooking. “During the rest of the year, I go with straight lemon, although you could certainly make this cake with orange or a mix of citrus. Like so many of my favorite recipes, this is one that you can play with.” @gentlandhyers photographed this Roman breakfast cake for this weekend’s @nytmag. Visit the link in our profile to get the recipe, then make it to eat as you read your magazine. ?

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