"Lemon Loaf Cake"
http://www.treats-sf.com/2012/04/twd-lemon-loaf-cake.html
Ingredients: (Makes 12-15 servings)
4 large eggs, at room temperature
1 1/3 cups sugar
Pinch of salt
Grated zest of 3 large lemons
1 3/4 cups cake flour
1/2 teaspoon baking powder
1/2 cup heavy cream, at room temperature
5 1/2 tablespoons unsalted butter, melted and cooled to room temperature
Position a rack in the center of the oven and preheat the oven to 350F. Butter a 9- by 5- inch loaf pan and dust with flour, shaking out the excess.
Working in a large bowl, whisk together the eggs, sugar, and salt for just a minute, until foamy and smoothly blended; the mixture should not thicken. Whisk in the grated zest.
Spoon the flour and baking powder into a sifter and sift about a third of the dry ingredients over the foamy egg mixture. Whisk the flour into the eggs, mixing lightly - there's no need to beat. Sift the flour over the eggs in two more additions and whisk only until everything is incorporated. Whisk the heavy cream into the mixture. Switch to a rubber spatula and gently and quickly fold in the melted butter.
Pour and scrape the batter into the prepared pan - it will level itself - and bake for 50 to 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean. Remove the cake to a cooling rack to rest for 10 minutes before unmolding. Cool to room temperature right side up on the rack. *
You can serve this cake as soon as it cools, although there are those who believe that a pound cake needs a day to ripen. Make a taste test for yourself. In any case, the cake should be sliced with a serrated knife and served in thin slices, a pair to a plate.
http://www.treats-sf.com/2012/04/twd-lemon-loaf-cake.html
Ingredients: (Makes 12-15 servings)
4 large eggs, at room temperature
1 1/3 cups sugar
Pinch of salt
Grated zest of 3 large lemons
1 3/4 cups cake flour
1/2 teaspoon baking powder
1/2 cup heavy cream, at room temperature
5 1/2 tablespoons unsalted butter, melted and cooled to room temperature
Position a rack in the center of the oven and preheat the oven to 350F. Butter a 9- by 5- inch loaf pan and dust with flour, shaking out the excess.
Working in a large bowl, whisk together the eggs, sugar, and salt for just a minute, until foamy and smoothly blended; the mixture should not thicken. Whisk in the grated zest.
Spoon the flour and baking powder into a sifter and sift about a third of the dry ingredients over the foamy egg mixture. Whisk the flour into the eggs, mixing lightly - there's no need to beat. Sift the flour over the eggs in two more additions and whisk only until everything is incorporated. Whisk the heavy cream into the mixture. Switch to a rubber spatula and gently and quickly fold in the melted butter.
Pour and scrape the batter into the prepared pan - it will level itself - and bake for 50 to 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean. Remove the cake to a cooling rack to rest for 10 minutes before unmolding. Cool to room temperature right side up on the rack. *
You can serve this cake as soon as it cools, although there are those who believe that a pound cake needs a day to ripen. Make a taste test for yourself. In any case, the cake should be sliced with a serrated knife and served in thin slices, a pair to a plate.
Once cooled, the cake should be wrapped tightly in plastic wrap. It will keep at room temperature for 3 or 4 days or, if double-wrapped, can be frozen for a month. Thaw, still wrapped, at room temperature.
(From Baking With Julia, Contributing Editor: Norman Love)
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Candied Meyer Lemon (from marthastewart.com)
1/2 cup sugar
1/2 cup water
1 meyer lemon (do not peel), washed well and sliced 1/4-inch thick
Bring sugar and water to a boil in a large saucepan, and heat until sugar dissolves. Add lemons, and cover surface with parchment. Reduce heat to medium-low, and simmer gently until rinds are translucent, about 30 minutes. Let lemons cool in syrup.
Using a slotted spoon, transfer lemons to a wire rack set over a rimmed baking sheet. Let stand to allow excess syrup to drip off. Save the leftover syrup. [This is what I used to brush the tops of the baked cakes, before topping with the glaze.]
Meyer Lemon Glaze (from marthastewart.com)
2 3/4 cups confectioners' sugar, plus more if needed
1/4 cup fresh Meyer lemon juice
In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners' sugar to desired consistency.
To assemble the cake:
With a wooden skewer poke holes all over the top of the cool, baked cake. Using a small pastry brush, brush some of the leftover lemon syrup (from the candied lemons) on the top of the cake, but don't over soak it! Let dry for about an hour. Pour the lemon glaze on top and let harden. Place a few slices of the candied meyer lemon on top of the glaze as decoration.
(From Baking With Julia, Contributing Editor: Norman Love)
************************************************
Candied Meyer Lemon (from marthastewart.com)
1/2 cup sugar
1/2 cup water
1 meyer lemon (do not peel), washed well and sliced 1/4-inch thick
Bring sugar and water to a boil in a large saucepan, and heat until sugar dissolves. Add lemons, and cover surface with parchment. Reduce heat to medium-low, and simmer gently until rinds are translucent, about 30 minutes. Let lemons cool in syrup.
Using a slotted spoon, transfer lemons to a wire rack set over a rimmed baking sheet. Let stand to allow excess syrup to drip off. Save the leftover syrup. [This is what I used to brush the tops of the baked cakes, before topping with the glaze.]
Meyer Lemon Glaze (from marthastewart.com)
2 3/4 cups confectioners' sugar, plus more if needed
1/4 cup fresh Meyer lemon juice
In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners' sugar to desired consistency.
To assemble the cake:
With a wooden skewer poke holes all over the top of the cool, baked cake. Using a small pastry brush, brush some of the leftover lemon syrup (from the candied lemons) on the top of the cake, but don't over soak it! Let dry for about an hour. Pour the lemon glaze on top and let harden. Place a few slices of the candied meyer lemon on top of the glaze as decoration.
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