My desire to bake has definitely increased with my participation in Dry January. I am not sure if that’s because I am wanting sweet things at night in the absence of alcohol, or if I have more energy, or if I just want to bake! Regardless, my husband is very happy with the influx in sweets. My Weight Watchers plan, probably not so much (learn more about my WW+ journey on my Instagram, @by.katherinetinsley).
The New York Times has an amazing cooking section, and when I saw this Blueberry Almond Lemon Cake recipe, I had to try it out! Since I am participating in Weight Watchers, I decided to swap the sugar for 3/4 cup artificial sweeter (I used Splenda) and didn’t add the icing drizzle on top. Because of this, I added the lemon rind directly into the batter. It turned out delicious!
Head over to the New York Times cooking site to see the complete list of ingredients and directions.
Next on my list from their website is to try the Blood Orange Upside Down Cake!
