We started out Saturday with a trip to the Philadelphia Zoo. I never go on weekends because I am afraid of being overwhelmed by the crowds. But this time I was meeting a friend and her twins and I thought I could handle it. When you have twins and they are young (mine are 4) , you are always afraid that one will go in one direction and the other will go in the other direction. Since you are only one person, you cannot watch both of them. So having a second set of eyes when going out is helpful and comforting.
I mention the zoo because my daughter L got her face painted (by some very talented face painters, I will say) while we were there.
When we got home, we started to make the Lemon Loaf Cake from Baking with Julia. This time the hosts are Truc and Michelle. The recipe is posted on their blog sites. If you would like to read the other blogs from this challenge, click here.
This was a pretty easy recipe. Having read some of the TWD comments from other bloggers ahead of time, I knew this cake was going to be mildly lemon. Therefore I wanted to try to punch up the flavor slightly. But since I had never made this exact recipe before, I did not want to do to much to alter the flavor. The first change I made was to blend the lemon zest and the sugar together before adding the butter and mixing. Adding the eggs as required, the mixture became a creamy yellow color. And it tasted delicious!
The cake baked for 1 hour in a slightly larger than 9″ x 5″ loaf pan. It came out looking good. While it was cooling, I mixed 1/3 cup lemon juice with 1/3 cup sugar in a small bowl. After 10 minutes, I removed the cake from the pan and put it on a cooling rack above a sheet of wax paper. Then I used a turkey baster to baste the cake with the lemon juice/sugar mixture. I learned this technique from Gale Gand’s Lemon Pound Cake, which I love.
My final embellishment was to sprinkle sparkling sugar on top of the sticky surface before it dried. But in my haste to get everything done, I saw that the sparking sugar was melting on top of this still very warm cake. So I immediately put the finished cake into the refrigerator to quick cool for about 1 hour. Afterward, I took it out of the refrigerator and wrapped it in plastic wrap to sit overnight.
This morning we cut the cake and served it at a family brunch. The cake was ok. It was plain and my embellishments added a lot to the flavor, thankfully. I liked the fine texture a lot. I think that is a direct result of using cake flour. But overall, I like Gale Gand’s cake better.
Next month we will be making Hungarian Shortbread and Pecan Sticy Buns. Yum yum! Check back soon!