Our second April recipe for Tuesdays with Dorie is a lemon loaf cake. This is a pound cake that takes all of five minutes and one bowl to make.
It's made by whisking eggs with sugar (gently), and then lemon zest, and then sifting flour and baking powder, whisking in some heavy cream, and folding in some melted butter. That's it; it took a million times longer to bring the ingredients to room temperature than it did to make the cake.
I used three mini loaf pans (5x2) instead of a 9x5 pan; the loaves baked for 35 minutes. We enjoyed one of the mini cakes with dinner; it was a huge hit. The little guy said, "I would like another piece of that delicious lemon cake!" The hubby and I each took a mini loaf to school to celebrate the start of fourth quarter. It must be spring! :)
Check out the other TWDers' lemon cakes here and, if you'd like the recipe, grab a copy of Baking with Julia or check out this week's hosts: Truc of Treats and Michelle of The Beauty of Life.
Ooh, good to know that it fits in 3 mini loaf pans; I have exactly 3 of those. B&G both really liked this one, too, especially since I made it into bugs. =)
ReplyDeleteYour mini-loaves look fantastic!It's definitely spring. :)
ReplyDeletePerfect way to celebrate Spring! Next time, I'll try mini pans. That way I can freeze a couple.
ReplyDeleteGlad this was a hit for you. Such a nice spring treat!
ReplyDeleteGorgeously light and summery cakes, Abby!
ReplyDeleteI too did mini loaves. I could not make up my mind how I wanted to tweek this so the mini loaves worked great!
ReplyDeleteI made a big loaf and it lasted a long time, I wish I had made minis so that I could freeze some, eat one, then have more to look forward to over the course of time. Of course, it is so easy that I could probably just keep making big ones and giving pieces away like I did this time. Decisions, decisions. Yours look wonderful!
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