Gooey lemon cake

With a side of happy/sad news.

That oatmeal was the most clicked link from this newsletter tells me you’re breakfast people, or at least wannabe breakfast people. In addition to oatmeal, this green smoothie [gift link] is a favorite breakfast. I tried recreating it for years, never quite striking its deft balance of sweet and verdant. The owner of Veggie’s in Crown Heights shared the fine-tuned formula (the key is less milk and more greens than I thought). 

And then there’s the special breakfast. When you just so happen to have a cake, pie, or cobbler/crisp/crumble hanging around, a piece with a scoop of yogurt is such a good breakfast. That’s just what SJ’s recipe is this week: a tender yogurt cake with gooey pockets of sunshiney lemon that’s wonderful on its own and extra-special with a scoop of yogurt alongside. Eat it for dessert, breakfast, or both.

Don’t tell my nonna I stole this plate from her house.

This will be SJ’s last dessert recipe for a few months while she focuses on other (very good and exciting!) things. Friends will be filling in for her—next month, Yossy Arefi, author of Snacking Bakes and Snacking Cakes, will be joining us!

See ya next week.