Skip to main content

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.

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

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W