Hi Folks. I was soooo in the mood to put a smile on my friends face after a trying time of her mother falling quite ill. Nothing knocks the wind out of you more than losing a parent. So I wanted Sunshine goodies to put the wind back in her sails. This recipe totally fell flat. I have made some WONDERFUL lemon loafs, but this isn’t one of them. The nerve putting it on Tastespotting, getting plugged (tastespotting has never liked any of my posts……..yes I am laughing about it) and then finding out it’s ……a BIT dry?????

As you all may know, icing and I are not close. We never have been. Unless it has cream cheese in it, barely noticeable amounts of icing or glaze is about all I can tolerate. Besides, who wants to be a diabetic at an early age? Not to mention, I really really really really like my teeth. Did I mention I REALLY like my teeth? When I see icing my teeth shiver! I swear.

So, back to that lemon loaf. By the time it was Sifted, sifted, sifted …..did I mention I sifted everything??……… popped into the oven, and had cleaned up the dishes; THEN I read the small print which said it was a bit dry. HUH??? Hence they had accompanied this with a lemon glaze (oh goodie more sugar) and icing. Besides, where is the lemon juice??? OK, I am on a rant but whatever you do DON’T waste your time on this recipe! Unless you like icing. ;-)

All I am saying! My friends said it was lovely but that was only because I smothered it in ice cream! I did run some glaze through it (with half the sugar suggested – gee what a surprise huh?) but it was still DRY!!!!!!!!!!!!!!!!!!!!!!!!!

All I’m saying.

Lemon Loaf Cake 

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. 

See what I mean? ;-)