|Lemon Loaf Cake with Three-Citrus Curd|
Meet my new low maintenance friend, this Lemon Loaf Cake from Baking with Julia.
This citrusy loaf bears all the traits we love about pound cake — a fine, even crumb surrounded by a sturdy, tender crust. What I really appreciate is that this impressive richness must’ve been designed with busy cooks in mind.
For one thing, you can mix this beauty in one bowl. No need for a stand mixer. I used a whisk and switched to a spatula at the very end.
|Curd made with lemon, lime and blood orange.|
|Meyer lemon, Persian lime, and Moro orange zests.|
Not only will you dirty fewer dishes, but you don’t have to plan too far in advance. For instance, there’s no need to set the butter out to soften. You melt it and then let it cool, which doesn’t take very long at all. The melted butter is added as a final step — which differs from many traditional cake recipes in which softened butter is creamed with either sugar or eggs as a first step.
That one little difference makes me happy. I cannot count the times I’ve started to bake a cake only to realize the butter is still very, very cold.
I followed the recipe as written, except I used the zest from three fruits — Meyer lemon, Persian lime, and Moro orange. While the cake was in the oven, I juiced the fruit and made a lemon, lime and orange curd in the microwave using the super easy recipe Lemon Curd for the Easily Distracted.
And there you have it. A simple but elegant pound cake made with a minimum of fuss.
Today’s Lemon Loaf Cake is being hosted by Truc at Treats and Michelle of The Beauty of Life. Visit their blogs to get the recipe. While you’re at it, visit the sites of other Tuesdays with Dorie bloggers.