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/