Food & Drink Magazine

Lemon Loaf

By Veronica46

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A few weeks back the Hubster came home with a lemon pound cake from the grocery store. He decreed that it, so far was the best one he has eaten.

That began my quest for the perfect lemon cake.

I began my quest with the plethora of cookbooks I have. I scanned and found a Ina Garten recipe for Lemon Cake I would try first.  Just like my Julia Child’s cookbook most of Ina’s recipes have been spot on, a joy to make until now.

To be honest I am quite shocked that her Lemon cake tasted so lemony.  I know they say that taste is subjective. It was too lemony that no one could enjoy it. She added the zest of 6-8 lemons and 3/4 cup lemon juice.  I had the hubster try it, He proclaimed it was to lemony and made him pucker. I then tried to pawn it off on Monkey Girl, she wasn’t going for it and after one bite spit it out. Not wanting to waste it, I took it to work. All proclaimed that it was way to lemony.

I went back to the drawing board and came up with this. I cut back on the lemon and a few other things. I am still on my quest for the perfect Lemon cake. This cake is good, not quite there with the lemon though. I think that the next time I make it I will again tweak it and add a bit more lemon, until I find the perfect balance.

You know what they say, practice makes perfect.

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Lemon Pound Cake

Ingredients:

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 sticks unsalted butter
1 cup granulated sugar
4 eggs
1 teaspoon vanilla
zest and juice of 1 lemon
1 cup confectioners sugar
3 tablespoons lemon juice

Directions:

Preheat oven to 350 degrees.
Spray a loaf pan with cooking spray. Set aside
In a medium bowl whisk together flour, baking powder and salt. Set aside.
In your mixer cream butter and sugar. Add eggs vanilla, zest and juice of lemon. Slowly add the dry ingredients to the wet.
Place your batter in the prepared cake pan and bake 30-40 minutes or when a toothpick inserted in the center comes out clean.
Allow to cook 15 minutes before icing.
Combine confectioners sugar and lemon juice and some water if needed to make a icing. Drizzle over the top of the loaf.


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