Baking With Julia for Tuesdays With Dorie this week is the Lemon Loaf Cake on pages 252-253. Don’t go freaking out on me or anything, but I made it exactly as the recipe was written (again).
I made this cake for Easter dessert and we had some family over. I had also made a carrot cake, a cheesecake and some cookies. The cheesecake was plain, so I made a blueberry compote, some raspberry coulis and for the boys’ sake, I opened a can of cherry pie filling. Everyone could choose if they wanted any of those on their cheesecake or the lemon cake.
Since this cake isn’t very “light” with its many eggs, sugar, heavy cream and butter, I only took a taste of it. I thought it was good! I do wish I had taken the time for put a lemon glaze on it. I’d planned to, but ran out of time before company came.
I thought the cake was definitely good with the bite I took (okay, two bites, one of each with the two berries)!
After sending some of our family home with cake, there were a few pieces left. I stuck them in the freezer and on a day I feel like splurging, I keep thinking it would be really good lightly toasted.