Tuesday, April 17, 2012
Tuesdays with Dorie : Lemon (Lime) Loaf Cake
Welcome to this month's second Tuesdays with Dorie post! I missed the first recipe this month and still in the midst of moving, I almost missed this one, too! For shame. I really enjoy cooking through Baking with Julia, so I really need to get it together here!
Ok, one more confession. Not only did I barely get this made, I also swapped out some ingredients. With the move, I've tried not to buy any extra pantry items. With that in mind, I had no lemons or heavy cream but I did have limes and made buttermilk. It was still delicious although I would love to try the original. Below is the recipe as it appears in the book with my additions in parentheses.
Lemon Loaf Cake
(from Baking With Julia, Contributing Editor: Norman Love)
Makes 12-15 servings
4 large eggs, at room temperature
1 1/3 cups sugar
Pinch of salt
Grated zest of 3 large lemons (I used limes!)
1 3/4 cups cake flour
1/2 teaspoon baking powder
1/2 cup heavy cream, at room temperature (yep, also substituted this out for buttermilk which for me meant milk with the juice of the limes that were zest!)
5 1/2 tablespoons unsalted butter, melted and
cooled to room temperature
Position a rack in the center of the oven and preheat the oven to 350F. Butter a 9- by 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.
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 the prepared pan - it will level itself - and bake for 50 to 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in 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 the 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 or 4 days or, if double-wrapped, can be frozen for a month. Thaw, still wrapped, at room temperature.