Lemon Loaf Cake

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For our Tuesdays with Dorie: Baking with Julia, group, we all baked a Lemon Loaf Cake. The recipe for this wonderful cake will be available on the blogs of our host bakers Michelle of The Beauty of Life and Truc of Treats.  I also recommend purchasing the book Baking with Julia, by Dorie Greenspan where you can find the recipe on pages 252-253.

 

                                                                         

I thoroughly enjoyed baking and eating this delicious lemon loaf cake.  The texture was similar to a pound cake and the lemony flavor was perfect.  It was simple to prepare  and delicious with a cup of coffee. I can’t think of a better pairing for breakfast or an afternoon snack.

This cake gets its lemony flavor from the zest of 3 lemons.  Thanks to Darcy my daughter for her help in the kitchen, as alwaysJ

Whisk eggs, sugar, salt till foamy and blended. Then add all that fragrant lemon zest!

The dry ingredients are first sifted and then whisked into the lemony egg mixture in thirds.  Next heavy cream is whisked in. and then fold in melted butter.      The cake is baked at 350 degrees in a buttered 9 x5-inch loaf pan for 50-60 minutes.  Cool 10 minutes before removing from the pan and when the cake is cooled to room temperature, it can be sliced and eaten.

A slice was perfect for me with a cup of coffee or tea. My husband traditionally enjoys pound cake toasted and served with ice cream.  So we gladly tried it.  It was delicious that way, but a word of warning- do not slice the cake too thin if you plan on toasting it because it can get too dry.   I was planning on wrapping half the cake in plastic wrap to freeze it, but we ate it up in a few days!  If you have more self-control, double wrap the cake and you can freeze it for a month!

Enjoy!

 

 

 

 

 

 

 

 

 

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