TWD: BWJ- Lemon Loaf Cake

LEMON LOAF CAKE

I had made a meyer lemon bread about 2 weeks ago.  So, I was looking forward to making this so I could compare.  I read the description of the bread and thought it sounded great.  She described it as a kind of pound cake.  I whipped it up in no time and I added 1/2 tsp. of both vanilla and lemon extract for good measure.  I then made a homemade glaze, using 1 TBSP melted butter, about a cup of powdered sugar and the juice of one of the lemons.  I then added 1/2 tsp of lemon extract to that.

Waiting for it to cool enough for the glaze was a bit painful.  I persevered.  I drizzled.  I waited again.  Man, I hate waiting.  Especially when the whole house smells of lemon.  I cut.  I take my photos.  (Are you one the edge of your seat?  Riveting stuff, I know.)  The texture seems lovely, like a pound cake.  I bite.  I am disappointed.  It was spongy.  Not sure where I went wrong, but was not a fan.   I know I didn't mix too much... followed the directions.  I just loved the crumb of my lemon bread so much more (more delicate and so much more moist.)

Now, don't get me wrong.  The whole thing was gone in a day.  A family of 6 will do that.  We topped it with strawberries, and it seemed better that way.  The amount of lemon flavor was great.  Just a texture thing.  If you want to try it out, check out our hosts pages or the cookbook, pgs. 251-252 in Baking with Julia.  Thanks to Truc and Michelle for hosting.