Tuesday, April 17, 2012
TWD: Lemon Loaf
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.