Tuesday, April 17, 2012

TWD: BWJ- 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.


  1. I loved the lemon scent, too but didn't love the "too dense for me" texture.
    Your cake looks yummy, though

  2. The thick layer of glaze looks so tempting on top.
    This was a little bit different texture, but it was nice in its own way, I guess...

  3. Mine turned out spongy too and did not have a strong enough lemon taste for me.

  4. The sponge texture threw me off as well but my husband thought it was perfect. Ha!