/ Tuesday, March 10, 2009 / 9 Comments / Breads and Bakes , Dessert
Lemon Loaf Cake
The texture of this lemon loaf is the same as a pound cake. Personally, I prefer the lighter texture. My favorites are the lemon poppy seed loaf and lemon & almond cake that I have posted earlier. I have added some poppy seeds to give it a little crunch.
Recipe adapted from Baking With Julia (written by Dorie Greenspan)
Lemon Loaf Cake
4 Large Eggs, at room temperature
1 1/3 cups Sugar
Pinch of Salt
Grated zest of 3 Large Lemons
1 3/4 cups Cake Flour
1/2 tsp Baking Powder
1/2 cup Heavy Cream, at room temperature
5 1/2 Tbsp Unsalted Butter, melted and cooled to room temperature
1 1/2 Tbsp Poppy Seeds
Position a rack in the center of the oven and preheat the oven to 350˚F. Butter a 9 x 5 inch loaf pan and dust with flour, shaking out the excess.
Working in a large bowl, whisk together the eggs, sugar, and salt for just a minute, until foamy and smoothly blended; the mixture should not thicken. Whisk in the grated zest and poppy seeds.
Spoon the flour and baking powder into a sifter and sift about a third of the dry ingredients over the foamy egg mixture. Whisk the flour into the eggs, mixing lightly-there's no need to beat. Sift the flour over the eggs in two more additions and whisk only until everything is incorporated. Whisk the heavy cream into the mixture. Switch to a rubber spatula and gently and quickly fold in the melted butter.
Pour and scrape the batter into prepared pan-it will level itself-and bake for 50 to 60 minutes, or until the center comes out clean. Remove the cake to a cooling rack to rest for 10 minutes before unmolding. Cool to room temperature right side up on a rack.
You can serve this cake as soon as it cools, although there are those who believe that a pound cake needs a day to ripen. Make a taste test for yourself. In any case, the cake should be sliced with a serrated knife and served in thin slices, a pair to a plate.
Once cooled, the cake should be wrapped tightly in plastic wrap.It will keep at room temperature for 3 to 4 days or, if double-wrapped, can be frozen for a month. Thaw, still wrapped, at room temperature.