{"id":21339,"date":"2011-08-13T00:30:14","date_gmt":"2011-08-13T04:30:14","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=21339"},"modified":"2011-08-13T00:30:14","modified_gmt":"2011-08-13T04:30:14","slug":"totally-lemon-mini-cakes%e4%b8%b8%e3%81%94%e3%81%a8%e3%83%ac%e3%83%a2%e3%83%b3%e3%83%9f%e3%83%8b%e3%82%b1%e3%83%bc%e3%82%ad","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=21339&lang=en","title":{"rendered":"Totally Lemon Mini Cakes
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\"\"<\/a><\/p>\n

Totally Lemon Mini Cakes<\/strong>
\nAugust 6, 2011<\/em><\/p>\n

These cakes are very very lemony. It’s almost unbelievable that the lemon flavor only comes from actual lemons and not from bottled extract. I used the Totally Orange Allspice Cake<\/a> (by David Lebovitz) recipe as a base to make these cakes. I used two lemons instead of one orange, and I omitted currants and allspice. I also decided not to use the brown sugar glaze and served these with whipped cream. Actually the cakes are so good and flavorful that I almost liked them without cream. This was such a great success that I’m now thinking about making Totally Citrus Cake Part Three with grapefruits! <\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\" <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Totally Lemon Mini Cakes August 6, 2011 These cakes are very very lemony. It’s almost unbelievable that the lemon flavor only comes from actual lemons and not from bottled extract. I used the Totally Orange Allspice Cake (by David Lebovitz) recipe as a base to make these cakes. I used two lemons instead of one […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-21339","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21339","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21339"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21339\/revisions"}],"predecessor-version":[{"id":21418,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21339\/revisions\/21418"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21339"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21339"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}