Tuesday, April 17, 2012

TWD: Lemon Loaf Cake from Baking with Julia


Lemon Loaf Cake with Three-Citrus Curd
While I derive a certain thrill from tackling complicated dishes, I never tire of simple recipes that deliver rewards in flavor and reliability.

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.
 

20 comments:

  1. Oooh the zest from three fruits — Meyer lemon, Persian lime, and Moro orange... I can smell their scent here! Yummy!!!!

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    1. Yes, the kitchen was very fragrant with citrus!

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  2. What a great idea to use the zest of three different citrus. I just love the colors and your photos are beautiful!

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  3. Love your ideas, I get what you mean with cold butter, lately I just put it for 10-15 seconds in the microwave so that it gets quickly into room temperature!!

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    1. Mireia Badia:
      Thanks for your comment! Yes, 10-15 sec in the microwave is just right.

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  4. the crumb and color of your "crust" look perfect! yum!

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  5. Beautiful pictures - and I really like the idea of a triple citrus curd. I never seem to think of mixing my citrus for stuff like that.

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    1. Hello, Cher!
      The triple citrus first came about when I made an icebox pie earlier this year. Then I liked the combo so well that I tried it as a curd.
      Thanks for stopping by.
      -Lisa

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  6. I love anything citrus! I make citrus cookies made with lime and grapfruit. Your curd souns delightful.

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    1. Cathleen,
      I must try lime and grapefruit. That sounds wonderful!
      -LIsa

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  7. Lovely looking loaf and I love the triple citrus idea! (I made curd in the microwave too!!)

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    1. Thanks, Gretchen. Yes, microwave curd is the way to go.
      -Lisa

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  8. Totally love that curd combination! It must have tasted awesome on the cake.

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    1. Marlise, thank you for stopping by. Yes, the curd and cake were so good together.
      -Lisa

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  9. I just learned what a moro orange is - thanks for sharing your triple citrusy idea with us! Your pics are great!

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    1. Thank you, oven chaos. (I like your name!).

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  10. Your cake looks so gorgeously yellow and sunny with the lemon curd on top. I also like your mixture of zests.

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-Lisa

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