This week's Baking with Julia recipe is Lemon Loaf Cake. For those readers familiar with the concept of a pound cake (it is not a term commonly used in Australia), this is what this cake is - a lemon flavoured pound cake.
I was a little worried about making this cake, as some members of the BWJ forum found it to be dry or not lemony enough. To address the latter issue, I took up the tip of substituting some of the cream for lemon juice. Re the former, it really wasn't a problem - this cake was not dry to my palate, although it was dense, as a pound cake should be:
The flavour of the cake was not overly lemony, but was definitely there. The cake was also a lovely yellow colour from the lemon juice and zest.
Your loaf looks great! I thought it was tasty but not something I need to make again.
ReplyDeleteI found it was dense but not dry too, and I took out some lemon and still felt the lemon there but I used big lemons so that may be why!!! Yours looks great!
ReplyDeleteMine was dense and like a pound cake too. Your loaf looks lovely!
ReplyDeleteLovely color.
ReplyDeleteI thought this was nice, but it did leave me wanting a more pronounced lemon flavor.
It looks so lovely and dense inside-what I love about a pound cake! :)
ReplyDeleteI couldn't have been happier with my result. I did, however, let it sit overnight, wrapped up within an inch of its life! With fruit, the next day, it was delicious. Yours looked pretty - love that lemon color. Mary
ReplyDeleteI love using lemons in my recipes and I think a lemon flavoured cake would be delicious. I love how the lemon zest has coloured the cake xx
ReplyDeleteIt was fun to have such a sunshiny-yellowy loaf!
ReplyDeleteMmm, yummy!! I love the way it came out, moist and a little dry but delicious.
ReplyDeleteI'm still stuck on the Elvis pie.
ReplyDeleteI love the lemony color of your cake. Mine wasn't dry either (I was worried too). Funny, I always thought "pound cake" was of British origin, so would have thought it would be an Australian moniker too. I'll have to check the etymology, as my thought is obviously wrong.
ReplyDeleteBeautifully done, my friend! Mine wasn't overly lemony, but I was fine with that :)
ReplyDeleteYour loaf is a beautiful lemon color. Mine weren't dry even the one I made without the lemon juice, but the one I made with a little bit of juice had a much more lemon flavor.
ReplyDeleteYour lemon cake looks lemony! I baked mine a few days ahead and served it soaked in lemon curd so it was very lemony;-)
ReplyDeleteYum :) this looks lovely ~ I'm definitely book marking this recipes ~
ReplyDeleteBeautiful cake--very tasty. We loved it!
ReplyDeleteI do love the bright yellow color of your pound cake. Looks great!
ReplyDeleteYour cake is the perfect lemon yellow...just lovely!
ReplyDeleteWe made the cake as written, but I made some lemon curd to go with it - that really bumped up the lemony flavour.
ReplyDeleteI think next time I'll add some lemon juice as you did, though. Your cake looks just as a pound cake should.
Your cake looks lovely…and I’m sure delicious, too!
ReplyDeleteYum..it looks lemony and delicious!
ReplyDeleteYour cake looks just right!
ReplyDeleteI'll have to try the lemon version next time.
ReplyDeleteBy the way, the new Sherlock Holmes is to die for. The new season begins here next month, not soon enough.
Hi Judy, the second series has screened here - eps 1 and 3 are fab, the middle one not quite as good. Ep 1 has some zinger quotes!
Deletewhat a glorious colour!
ReplyDeleteYour loaf is lovely, but I agree that it needs more flavor and your "moisture" idea is smart. I like the simplicity of this recipe, however, I'll complicate it a little next time with more flavor and more moisture ingredients....maybe a lemon icing.
ReplyDeleteYour loaf looks great! Makes me want to cut a piece, spread some lemon curd and have a snack!
ReplyDeleteYour lo looks lovely!
ReplyDeleteLooks so yellowy and summery and so so good. I made it today and used very large lemons, so my zest was great...made it all really taste like lemon. I didn't put juice in it as my copy of the book didn't say to to do that, but next time I might do that as well, sounds good to have even more lemon in it. I served it for dessert tonight with strawberries and whipped cream...oh, yeah, so good. Yours is beautiful.
ReplyDeleteLovely cake :-)
ReplyDelete