This lemon cake is baked in a springform pan, which gives it extra height. The cooled cake is partially hollowed out and filled with lemon curd, then topped with whipped cream and fresh raspberries.
You have permission to eat this cake for breakfast. It's right in the title! Dan Langan shows how to make a not-too-sweet cake that's studded with sweet-tart raspberries and topped with crunchy streusel. What a great way to start off the day!