Lemon loaf cake (TWD: BwJ)

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.

Instant lemon curd

Making lemon curd wasn't on my radar, but I was totally intrigued when I saw this post on KAF for instant lemon curd, made in five minutes in the microwave. I just had to try it.

FYI, it worked! And it was delicious!

Instant lemon curd
from King Arthur Flour (who got the recipe from Modern Baking)

1 egg
1/2 cup sugar
1/4 cup (2 oz) unsalted butter, melted
1/2 cup freshly-squeezed lemon juice (from 2 large lemons)
zest of one lemon

1. Whisk the egg and sugar in a large microwave-safe bowl. Whisk in the butter and then the lemon juice and zest.
2. Place the bowl on a plate and put it in the microwave. Cook in one minute increments, stirring with a heat-proof spatula, until the curd mounds slightly and coats the back of your spatula. Mine seemed done at 3 minutes; I let it go an extra minute, but I would just do the 3 next time.

That's it! KAF has wonderful step-by-step photos, so you can see what the curd is supposed to look like at each stage. I couldn't believe how easy this was, or how yummy. I'm hoping to make some lemon curd ice cream, although actually, I've mostly just been eating it from the jar a spoonful at a time. :)