{"id":27756,"date":"2012-12-21T20:41:08","date_gmt":"2012-12-22T01:41:08","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27756"},"modified":"2012-12-21T20:41:08","modified_gmt":"2012-12-22T01:41:08","slug":"lemon-cake%e3%83%ac%e3%83%a2%e3%83%b3%e3%82%b1%e3%83%bc%e3%82%ad","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27756&lang=en","title":{"rendered":"Lemon Cake
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\"\"<\/a><\/p>\n

Lemon Cake<\/strong>
\nDecember 20, 2012<\/em><\/p>\n

Terry’s mom is staying with us this week and I wanted to make something special for her. Just like Terry his mom likes lemon-flavored sweets and I decided to make a lemon cake. I used Ina Garten’s lemon cake recipe<\/a> and it turned out great! I’ve tried Ina’s lemon yogurt cake<\/a> in the past, as well and I loved it, too. It’s hard to pick the winner. The lemon yogurt cake is probably a bit more moist but this lemon cake has great butter flavors.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

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

Lemon Cake December 20, 2012 Terry’s mom is staying with us this week and I wanted to make something special for her. Just like Terry his mom likes lemon-flavored sweets and I decided to make a lemon cake. I used Ina Garten’s lemon cake recipe and it turned out great! I’ve tried Ina’s lemon yogurt […]<\/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-27756","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27756","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=27756"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27756\/revisions"}],"predecessor-version":[{"id":27788,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27756\/revisions\/27788"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27756"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27756"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27756"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}