TWD – Tuesdays with Dorie
Lemon Loaf Cake
Overall, the results of this Lemon Loaf Cake were pretty much like I expected from reading the description. I made sure to seek out cake flour, since it’s a pound-like cake with a dense crumb. The lemon flavor was fairly good. I just used the zest, as the recipe instructed, but used Meyer lemons. If I make this again I will try adding some lemon juice. I’m also looking forward to trying it with lime zest, as well as a version with orange zest and possibly cranberries.
The outside developed a nice, slightly crunchy, sweet layer. The inside crumb was dense, but fairly light, with a pleasant lemon taste. You can even see the zest pieces within the crumb. I did choose to use a slightly coarser Microplane zester than I usually use for zest, so I could get larger pieces of lemon zest.
As the recipe suggested, we cut the slices thin and toasted them. The toasting enhances the lemon flavor, as well as the sweet, crunchy “crust”. Macerated strawberries are also an excellent topping. And, of course, homemade strawberry jam is divine, spread as a thin vibrant red glaze across the top.