TWD: Lemon Loaf

I should subtitle my entries for Baking with Julia "Baking with the Lazy and Ill-equipped".  The "lazy" part is self-explanatory; the "ill-equipped" is due to my zeal in culling out my possessions before I moved.

This week's recipe was for Lemon Loaf. A killer lemon bread is in my Twelve Things Diane Bakes(TM) arsenal already; this loaf is more like a pound cake than a quick bread in texture.

Several procedural notes:

For future reference, as a substitute for cake flour, place two tablespoons cornstarch in the bottom of a one cup measure; fill the rest of the measure with flour. I remembered to buy the lemons, but forgot the cake flour and was too lazy to go back to the store.

A small, large holed cheese grater can be used as a zester in a pinch, if the correct size grater apparently was a casualty of the great purge.

What to do with three naked lemons? Make homemade lemonade, of course.

Close up of the crumb:

Taste test: The night it was baked, the lemon flavor was fairly subtle. The bread is dense, like a pound cake, though (mine at least) isn't quite that firm. The loaf is a bit dry, as many people have noted. Personally, I'd love to try it with a heap of macerated strawberries topping it.

The second day, the flavors were more pronounced, bringing the lemon to the front. Definitely better, but still needing the strawberries.

It's good, but I doubt I'd make it again (though I still want the strawberries).

For more tests and the recipes, hop over to Treats or The Place They Call Home.