Tuesday, April 17, 2012
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.