It’s Tuesdays with Dorie and we are Baking with Julia!
Lemon Loaf Cake is the day’s assignment, which is a lemon pound cake and let me say it is quicker than quick to make – certainly a nap time recipe!
After breakfast, while starting a soup for lunch, I threw this together, popped it in the oven and by the time lunch was over, it was coming out of the oven smelling rich, lemony, and delicious!
Because it has been described as being a dense cake that would stand up to toasting, I decided to make a simple lemon glaze for it and to throw on some spring-inspired sprinkles on top for some fun. I had been wanting to make Easter treats to pass out but foolishly didn’t realize that Easter was the first weekend of April and not the last, so I missed the chance to use all the cute Easter sprinkles and cupcake liners and such that I bought on our recent trip back to the States and this was a great chance to use them!
Our little grocery store in our village usually stocks loads and loads of blueberries, strawberries, raspberries and blackberries so it’s something that I just take for granted that I can get any of these berries year round… they may not be great or sweet, but you can get them so it has been a slap back into reality these past couple weeks when inexplicably there has been a blueberry shortage. None have been stocked, their little section of the fresh berry totes has been empty with no sign, no matter what time of day you shop, that there had been any precious blueberries that you missed. Instead of pairing these with the brilliantly pump, blueberries that we had been enjoying by the pint every other day until their recent disappearance, I have chosen to top the slices of lemon loaf with some whipped cream and raspberries. They are very plump and juicy too but just not what I had in mind – however they are really delicious and they certainly brighten up a plate!
After an over-abundance of sushi dinner with our good friends/Mei’s godparents, we sat down to enjoy a rather thick slice of this delicious lemon gold! We put a healthy serving of whipped cream and fresh raspberries on top and ate til we hit plate! It was a great end to a rather heavy dinner, and lighter than the book suggested or caused me to expect. I also added just a touch of vanilla extract to the batter and it really brought out all of the flavors and amplified the lemon perfectly! This is certainly going to be baked many more times in our kitchen!
If you would like to join our group, pick up a copy of Dorie Greenspan’s “Baking with Julia” and head over to our Tuesdays with Dorie website for the recipe schedule! To see how the others fared with this recipe, click here! If you would like the recipe, check out our host’s for this recipe, Truc of Treats and Michelle of The Beauty of Life