Well, too late now, it's already in the oven ...
I'm making a lemon cake. I used 4 local Philippine lemons - not calamansi, which are much smaller in size. I think these are called dayap and the rind is dark green. I used this recipe I found online. I reduced the sugar slightly, and apparently also the butter (I read 1/2 lb as 1/2 cup)! I also created my own buttermilk using water and a couple of tablespoons of plain yogurt mixed together, and a splash of lowfat milk. ...
Delicious. The tops are brown and crunchy, and the inside is a nice dense, yet still light (because of the reduced butter) texture. I remember really creaming the butter and sugar together for several minutes - perhaps this is the effect... The recipe makes 2 loaves. I have just 1 loaf pan, so I spooned the rest of the batter into these little oblong cups. The recipe calls for a lemon-sugar syrup to be drizzled over the cake, and then a lemon glaze made of confectioner's sugar & lemon juice. I can't imagine it needs both; I like that the cake tastes nice and lemony and not overly sweet.
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