The second recipe of the month for the Tuesdays with Dorie group is Lemon Loaf Cake. Lemon desserts always look so good, but I don’t often bake them, so this recipe was a welcome selection.

Loaf cake baked in the round
6″ pans, what would I do without you? I made 1/4 of the recipe, and though a 6″ round pan wasn’t exactly the right size, it was close…or at least I thought it was. When I took the cake out of the oven, I was concerned that it looked awfully low and flat. So concerned that I decided to make some lemon curd to serve with it, just in case it needed a little bit of help.
When I cut into the cake, I was happy to see that it had the texture of a pound cake, so I was pretty sure it turned out like it was supposed to. But I’m glad I made the lemon curd because it was delicious! I used this recipe from Cooking Light – it was easy and definitely something I’ll make again. I’m already looking forward to stirring the leftovers into some yogurt.
After I assembled the cake and lemon curd, I realized that I should have tasted the cake on its own first. So I didn’t get a taste of “just cake,” but I really enjoyed it combined with the lemon curd. My husband enjoyed it and said that it was like pound cake, but “not boring.” Note to self: don’t make plain pound cake because he will declare it boring!
Side note: yes, I made 1/4 of the recipe. When I first started baking with the Tuesdays with Dorie group, I thought it was strange the people were making 1/2, 1/3, 1/4 of a recipe. Now I think it’s a great idea. There are only two of us eating much of what I bake (though I do give things away when I can), so we don’t need a ton, and if I bake smaller amounts I can bake more often and we can have more variety. Plus, it keeps my math skills sharp!
Ready to get your lemon on? You can find the recipe on page 252 of Baking with Julia. Thank you to this week’s hosts: Truc of Treats and Michelle of The Beauty of Life. They will have the recipe posted on their blogs today.
Like this:
Like Loading...