I am excited to share with you my first Daring Bakers entry. This group of bakers has grown to over 600 members and each month take on a new baking challenge. These different blog events have really challenged me to try things I normally will not consider and I can see my baking abilities improving.

This month was Dorie Greenspan’s Perfect Cake from her Baking cookbook. Morven hosted this months challenge. I almost never make traditional cakes and dreaded it a bit. In the end I really enjoyed the process and liked this cake. It is a versatile recipe allowing the baker to make it your own. I think it is the perfect all occasion cake. It is pretty and tasty too!

Notes: I used buttermilk and substituted blackberry preserves because I love the combination of lemon and blackberries. The only disappointment was that the cakes don’t rise as much as I anticipated. I even used the Swan Downs Cake Flour that Dorie said she used in her note to the group.

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I thought we needed something light after all that baking. Here in Southern California it is a warm, beautiful day. Don’t hate me, in June when it is hot elsewhere, we have what we call June gloom.

This is light and flavorful salad. I used Meyer Lemons, because they are in season, but you can use regular lemons too! Also, use the best olive oil you can afford. It really does make a difference in salad dressings. I used the oil we got in Italy.

Arugula Salad with Meyer Lemon, Olive Oil and Parmesan

2 bunches arugula, washed, dried, and torn
1/4 cup extra-virgin olive oil
1/2 - 1 lemon, juiced
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano

In a bowl whisk the oil, lemon juice, salt and pepper together. Taste for seasoning. I like it tart but you can use 1/2 instead of the whole lemon.

Toss the arugula with the dressing and mix with most of the cheese. Plate the salad and top with more Parmigiano. You could shave a few big pieces on the top with a vegetable peeler.