Lemon Loaf Cake

This cake is like a light lemony pound cake. It came together easily with a whisk — no mixer or beaters to mess with.

While the recipe called for the zest of 3 large lemons, large is somewhat open to interpretation. I used what I thought were large lemons, but I would add more zest next time. More lemony is better!

Directions were to bake 50 – 60 minutes, but mine took 10 minutes or so longer. I started to get nervous since the cake browned and crowned, but was still pretty wet in the middle. I managed to pull it from the oven without burning it, fully cooked in the middle.

The end result for me is a tasty and dense, but slightly too dry cake. I look forward to see how other Tuesdays with Dorie bakers’ experiences were similar or different from mine.

For the complete recipe, visit hosts Truc at http://www.treats-sf.com/ or Michelle at http://www.ladystiles.blogspot.com/


Pizza Rustica

This dish is not really a pizza, but a beautiful pie filled with ricotta and other cheeses and zing-y prosciutto.

When using a new recipe, I try follow it closely the first time. I should have followed my better judgement in this case, as the recipe calls for a rather sweet crust. For this recipe, a savory crust would have suited my taste buds better. The crust came together nicely in the processor and rolled out easily. It was delicious and flakey — successful in crust terms, but I would use it for a rhubarb or other fruit pie next time.

Making the filling was easy. A note I appreciated on P & Q: Pizza Rustica at http://tuesdayswithdorie.wordpress.com/2012/03/22/p-q-pizza-rustica/#comments suggested draining the ricotta through cheesecloth along with making sure all ingredients are as dry as possible to ensure against a soggy filling.

The results were good, but for me, something was lacking – maybe some red bell pepper and/or mushrooms…I look forward to other “Tuesdays with Dorie” posts for creative suggestions.

I enjoyed the process of making this dish. It was fun and there was some challenge – for me particularly making the lattice top crust.

If you want to make this dish in your kitchen, see the recipe hosts’ blogs – Emily at http://capitalregiondiningblog.blogspot.com/ or Raelynn at http://tptch.com/ starting Tuesday when the links for this recipe go live.