This recipe was exciting because there were so many "playing around" ideas. I will definitely make this again and try the Riviera version with olive oil and rosemary. I decided to make mine like a party cake, filled with lemon cream and frosted with whipped cream.
I used coconut oil in the cake. Coconut oil can be bought either virgin or refined. Virgin oil smells and tastes coconutty. I used refined oil which is flavorless. Coconut oil can be tricky to bake with because it solidifies at temperatures 76 degrees or cooler.
I melted the oil in the microwave and warmed the batter in a sink of hot water so the oil wouldn't solidify. (I should have added flour to that batter before the oil. Oooops.)
My favorite part of this recipe was rubbing the zest in the sugar. It was so fragrant and pretty.
Here is a mystery though. A few weeks ago, Jennifer made a lemon tart using Dorie's lemon cream. I really did not care for it. It tasted metallic to me. I thought maybe it was an effect of her tart pan, or maybe I am just weird because I do taste metallic sometimes when others don't. I decided to go ahead and make this lemon cream because I had never made it and wanted to give it a try. Out of the blender, it was heavenly. I ate a spoonful and kept scraping the blender to get more. It was soooo good. I almost just ate the whole batch, until I thought about the 10 1/12 ounces of butter I had just put in in there. I refrigerated it and put it between the two cake layers. (I made 2 nine inch cakes.)
When I tried it, it tasted metallic! I loved it fresh and warm, but chilled, it tasted completely different to me. My kids liked it, and my grandma liked it. My husband mentioned the metallic taste, so I don't think it is just me. Once I slathered it with whipped cream though, it toned it down and I enjoyed the cake too.