Lemon Loaf Cake

4.17.2012

I´m a happy person every other tuesday, when we get a chance to post our TWD recipe. I like exploring new recipes, and this book, Baking with Julia, is a real find if you like baking. Of course not all recipes turn out like they should (at least the first time) and some I might not repeat anytime soon. But I always like taking the time to read them, buy the ingredients, have the post ready.
Today is all about lemons. Lemon Loaf Cake, by contributing baker Norman Love. A name I hadn´t heard of before, to be honest.
This recipe is hosted by Truc of Treats and Michelle of The Beauty of Life .

I was intrigued upon reading this recipe for the first time. I had nominated it, because the name didn´t match the instructions. I imagined a standard loaf or pound cake and this was not the usual way to make it.
This is a strange recipe. The book talks about it being similar to a genoise, but I don´t agree.
For me genoise has, mainly, eggs beaten to triple their volume. And that is specifically discouraged here. The eggs and sugar simply have to be whisked until foamy. So it came down to mixing, not beating, one ingredient after the other. Like you would a one bowl cake made with oil or the filling for lemon bars. Just add and mix. And then there´s cream and melted butter added at the end, with a spatula. Why change to a spatula is beyond me. Another item to wash when I could easily have continued with my little whisk and achieved the same batter. But this, I read somewhere, is a thing of pro bakers that are used to using many bowls and whisks. They don´t have to clean up the mess (I said that).
Frankly, I had my doubts it would even rise in the oven. I repeat, it was strange.
I read the comments and saw that many found it dry. I´m glad mine was moist, but with an extremely tight crumb. That creates the sensation of a bit of dryness maybe. I made this for a friend and kept it wrapped for one day. I glazed it with a combination of powdered sugar and lemoncello. I usually stick to the exact recipe, but this was a birthday and the cake alone was kind of a sad sight. Besides, I´m getting a bit addicted to glazes of powdered sugar and liqueurs.
As far as lemons cakes go, I like mine very lemony. This needed about double the amount of zest that was called for in the recipe. 
In the end, I liked the texture and taste very much, but it doesn´t get many points as a plain lemon cake. 
But this is a cake I would definitely bake if I wanted to make a trifle from scratch. Or serve a thick slice (I cannot begin to tell you how I hate thin slices of pound cake) alongside fresh fruit with honey and whipped cream. Something like that. 



32 comments:

  1. Yeah, wasn't a big hit here. Your glaze looks lovely.

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  2. Great minds think alike! This loaf really needed some dressing up & yours looks great!

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    1. I´m starting to build an addiction to liqueur glazes... dangerous!

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  3. ooh a glaze with limoncello.. that would have been good.. the cake needed a topping!!! heading over to your post on the choco kahlua cakes.. looks absolutely delish!!

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    1. Hope you like them. They´re so good and easy to make!

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  4. I'm drooling over your glaze. And you're totally right - this would be fantastic for a trifle!

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  5. I am glad your creation was a success and that you added your own special twist with the liqueur glaze. Glazes do help in the instance of dryness but clearly by your information your loaf was not dry. Well done!

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  6. @Jen - the tricky thing is that I don´t think I ever baked a cake especially for a trifle. They´re usually the result of a cake not turning out the way it should!

    @Tina - it was moist, but the glaze elevated it completely!

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  7. hmmm...that's an idea... using this cake for a trifle. I like my lemon desserts lemony too!

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  8. The glaze on your cake looks divine!

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  9. You said it just right - the tight crumb makes it seem dry when it really isn't. I added a glaze, too (and being completely honest here, a few drops of my favorite citrus-vanilla extract to the batter). I think it was necessary for this cake - plain, it would've been disappointing.

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  10. @smarkies - I know what you mean!

    @Karen - The extract was a brilliant idea! I didn´t add lemon juice because, you know, I want to see what the recipe is all about, but I´ll keep in mind the extract. If I ever make it again...

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  11. Your photos look amazing and I am sure that the glaze with the limoncello was delicious! Great post!

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  12. I didn't think the cake was so great as is, but I thought it would be pretty good in a trifle. I put it into the freezer until the summer when berries are plentiful.

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    1. The trifle with berries and cream is for me the best option!

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  13. Glad that yours turned out moist too!! Love the glaze on top!

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  14. Liqueur glazes? Fabulous idea! And you're right, it'd be perfect in a trifle!

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  15. Such a pretty cake…the glaze looks yummy!

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  16. I think you're right - this is the kind of cake that's perfect as a base to build a dessert on. We really enjoyed it, though, especially toasted and topped with lemon curd.

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  17. A liqueur glaze is rarely a bad idea :-)
    Oh, imagine this cake as a trifle with lemon curd and berries. Yum...

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  18. It looks so good! I love the strong lemony taste too, so I think using a lot of zest really makes a difference...

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  19. Your glaze sounds delicious.. I ate it with whipped cream and berries, that was a good combination too..

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  20. @Mireia - Thanks!

    @Margaret and @Kathy - I could pretty much use liqueur glazes on most cakes!

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  21. @Teresa and @Cher and @Ferda - I will definitely try the trifle with curd, cream and berries!

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  22. I agree with all your comments about the recipe (see mine in the Tuesday chatter posts). Yours have the same "pagoda" look mine did!

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  23. I didn't even THINK of a trifle. What a great idea! Thanks for sharing your lessons learned here.

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  24. Your loaf is beautiful with the glaze, Paula!

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  25. I really like your pictures! Your glazed cake looks lovely!

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  26. @Elaine and @Sara - Thanks so much!

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