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/

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White Loaves (kind of)

I have to admit up front that I cheated a bit. I didn’t have enough white flour, and had plenty of a 7-grain bread flour that I bought in a burst of optimism months ago. So that is what I used for my inaugural “Baking with Julia” recipe. Results? Not bad, I would say, for my first bread in eons. I didn’t kill the yeast (hooray!) and the dough rose nicely. The recipe was easy to follow until the “Shaping the dough” section, and I did manage to turn out decent-looking loaves.

That said, I do not love this bread. It is a bit heavy and next time I would add more salt. All-in-all, I am proud of my bread and have been enjoying it slathered with butter and apricot jam.

If you’d like to try the White Loaves, follow the link to the host for this recipe http://someonekitchen.blogspot.com/