Tuesday with Dorie
This week's recipe by contributing baker Norman Love is a lemon cake that is made with only the zest of lemon - no lemon juice. I thought it strange that there was no lemon juice and after reading the Ps and Qs I found out that many who had already made the loaf thought it didn't have a strong lemon flavor. So when I made this loaf on Easter Saturday, I followed the recipe exactly except I added three drops of lemon oil. I thought the lemon oil would give it more of a lemon flavor, but after the cake cooled and we sliced it there was not even a hint of lemon.
The recipe stated that when the cake cools completely to wrap it tightly and wait to cut it after a day, but, of course we couldn't wait that long. The loaf rose beautifully and was a pretty cake, but it just didn't have any flavor. That first night John said he didn't like it. I made a lemon glaze for my slices (John doesn't like sugary glazes) which made it very lemony and very sweet. I was really disappointed, but thought it might make a good cake for strawberry shortcake, so on Easter Sunday that's what I served for dessert and it was a hit with the family. The cake had developed a very mild lemon flavor overnight and paired with the strawberries and whipped cream it was really delicious.
What we discovered, however, is that this cake tastes even better on the third day - plain. That is when the lemon taste shines. So I made another one this past Sunday, but this time I used the zest of meyer lemons and added a little bit of meyer lemon juice, along with three drops of lemon oil. Adding that little bit of juice required about 10 minutes longer of baking time, but the loaf had a lovely lemon smell and taste. I served it again with strawberries and whipped cream and it was just as delicious as the first time. On Monday we ate it plain again with coffee and it tasted wonderful. This is a cake that I will make often.
Thank you to Truc of Treats and Michelle of The Beauty of Life for hosting this week's recipe. You can see their beautiful cakes and get the recipe on their blogs. You can also see what the rest of the bakers thought about the lemon loaf cake over at Tuesdays with Dorie.
I added lemon juice after reading the P&Q, so that must have been the key - I got a nice subtle lemon flavour. I so want that strawberry shortcake - it looks devine!
ReplyDeleteWait for a day?? I had no idea hahaha
ReplyDeleteLove the combination you made, sounds great!!
I'm glad you found a way to make the lemon in this recipe stand out. I'm a big lemon fan, and the bigger the lemon taste the better!
ReplyDeleteI always acoff when recipes say a cake tastes better the next day, but it was so true with this one! This wasn't the lemon cake of my dreams, but I love lemon cake, so you made the strawberry shortcake of my dreams!
ReplyDeleteGreat idea to add the fruit and whipped cream, it looks amazing!
ReplyDeleteAfter reading the P's & Q's, I too added more zest, juice and glaze, but next time I think I'll try waiting a day or two. Sounds like it might be worth it.
ReplyDeleteWe ate some of ours with strawberries and cream, too. Delicious!
ReplyDeleteYeah, I wanted this to be more lemony as well. A glaze helped. This did improve with age, though.
ReplyDeleteVery lovely loaf!
Oh my gosh, I had never thought of using lemon cake for strawberry shortcake! I will have do that for my next gathering.
ReplyDeleteA ha! Patience is the key with this cake! Your loaf looks great. I'm glad it all worked out in the end.
ReplyDeleteTo tell the truth, I also use some Rührkuchen = pound cake as a fruit base ;-)
ReplyDeleteWonderful looking loaf, thanks for stopping by.
Ulrike @ Küchenlatein
I'll be this was just great for Strawberry Shortcake! I love the combination of strawberry & lemon - it's a classic Italian flavor combination.
ReplyDeleteyour cake looks absolutely delish - especially with the strawberries and cream.
ReplyDeleteI loved your presentation with the strawberries! I wish I had a slice!
ReplyDeleteWonderful presentation - loved you photos. I agree, strawberries and whipped cream are terrific with this Lemon Loaf Cake.
ReplyDeleteYour lemon loaves came out beautiful…love the slices with the strawberries and whipped cream….Yum! Perfect looking, Elaine!
ReplyDeleteYou know, I'm glad you mentioned the lemon shining through on the third day. I vaguely remember Dorie saying that the flavors would come through after some time, so I remember waiting a day or two before cutting into the loaf. Yours looks delicious!
ReplyDeleteI was contemplating adding lemon extract to mine, but didn't. I have a feeling it would not have done much. This cake really needed a lot more flavor. We ate it on day 2 and it was just ok. But having read your post, I wish I had waited another day to try it. Anyway, now it is in the freezer awaiting a summer trifle. I bet that will taste wonderful.
ReplyDeleteThird Day? That really IS an Easter cake!
ReplyDeleteWe had our lemon loaf for Easter too! I served it in a puddle of lemon curd with berries and it tasted lemony!
ReplyDeleteOurs didn't last long enough to test whether the flavour got stronger! I love your strawberry shortcake - this cake is perfect for that. We really liked it toasted with lemon curd (from Around My French Table).
ReplyDeleteWe tried some cake shortly after it had cooled. Then we tested it the next day -- definitely better after it ages a bit.
ReplyDeleteI like how you used this to make strawberry shortcake. I wish I'd paid attention to the P&Q and added a little lemon juice. I liked how the meyer lemons worked out. I used them too.
ReplyDeleteElaine, great twist on this simple cake. Nice presentation too!
ReplyDelete~ Carmen
http://bakingismyzen.wordpress.com/2012/04/17/twd-baking-with-julia-lemon-loaf cake/
Woo hoo! I love how yours rises to a perfect dome! Mine never does - and love the strawberry / lemon shortcake! Glad that tried this again - I actually LOVE this recipe now - especial how easy it was to prepare! Beautiful loaf!!!
ReplyDeleteOhhh, looks so delicious!
ReplyDeleteLemon oil was a brilliant idea, Elaine! Your plating is beautiful with the red berries and cream :)
ReplyDeleteElaine, I did wrap the Loaf in a cloth and let it sit overnight and I felt the lemon flavoring was subtle, yes, but very satisfying. Those of you who used Meyer Lemons seem to be very happy with the result. When I make this again (and, I will), I will definitely go the Meyer Lemon route. Nice suggestions in your Post. Mary
ReplyDeleteI liked the simplicity of this cake, but it does need more flavor, and a moist topping works well. Your cake looks perfect and using Meyer lemons is a great idea...you have me thinking it would make a lovely orange loaf as well.
ReplyDeleteLemon oil is a great addition! Glad you all enjoyed the cake!
ReplyDeleteI love the strawberry shortcake idea! I found myself wishing for whipped cream when I was eating my cake with strawberries...
ReplyDeleteI love lemon cakes and this one looks wonderful!
ReplyDeleteI was thinking this would be perfect for strawberry shortcake. And so easy to whip up. I have to say, I found myself slivering this poor cake to death.
ReplyDeleteI agree that this cake got better each day. The flavor really did "ripen".
ReplyDeleteI also found that the cake needed the time so the lemon flavor could shine. I am surprised to hear that the lemon oil did not work...Now the question is which of the three would lead to the most lemony flavor in this cake: lemons, limes, meyer lemons?
ReplyDeleteWow I love that it totally changed your mind - isn't food just so weird and wonderful and amazing? When I can get Meyer lemons again around here I will try this again with them like you did!
ReplyDeleteWow I love that it totally changed your mind - isn't food just so weird and wonderful and amazing? When I can get Meyer lemons again around here I will try this again with them like you did!
ReplyDelete