Tuesday, March 10, 2009

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


Ingredients

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

Method

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.

Author

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9 comments:

  1. Yummmmm. Can you bake me a loaf? :D

    ReplyDelete
  2. Pound cakes tends to be much firmer and denser right? I prefer lighter cakes too.

    ReplyDelete
  3. @healthydelicious: Thanks.

    @604foodtography: Sure! ;)

    @FAMILY FIRST: Correct! I prefer lighter cakes too.

    ReplyDelete
  4. The texture looks perfect to me.
    Yum, I'd love a slice!
    ~ingrid

    ReplyDelete
  5. @Latifa & Ingrid: Thanks for the comments.

    ReplyDelete
  6. Another stunning photo!!!!!

    :)
    ButterYum

    ReplyDelete

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