ISO: ISO Pat: et al who have made these-Lemon Loaf vs Ina's Lemon Cake? Which do you like better?

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monj

Well-known member
I wanted to make mini loaves to give to my Easter company as a take home treat.

Both sound great, wanted to see which one is more popular with the lemon lovers here. smileys/smile.gif

Thanks!!

M

 
Oooh, tough call, I like them both. I find the Lemon Loaf is more lemony

than Ina's, a bit more, if that helps you decide. Can you do both? smileys/smile.gif Perhaps halve the recipes so you can try them out for yourself.

 
Mo, I think whichever you choose, a final coating of lemon glaze (sugar + lemon juice) ramps

up the flavor.

GLAZE
1/3 cup sugar, +2 Tbls sugar
1/3 cup fresh lemon juice

 
ISO MoNJ--just to make the decision making a bit more complex, here's a GLAZED LEMON CAKE recipe frm

THE SILVER PALATE COOKBOOK - PAGE 298. I've made this several times, and it is delicious.

1/2 pound (2 sticks) sweet butter, softened
2 cups granulated sugar
3 eggs
3 cups unbleached, all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tightly packed Tablespoons grated lemon zest
2 Tablespoons fresh lemon juice
Lemon Icing or Glaze (recipe follows)

1) Preheat oven to 325 degrees F. Grease a 10-inch tube pan.
2) Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition.
3) Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.
4) Pour batter into prepared tube pan. Set on the middle rack of the oven and bake for 1 hour and 5 minutes, or until cake pulls away from sides of pan and a wooden tester or skewer inserted in the center comes out clean.
5) Cool cake in the pan. Set on a rack, for 10 minutes. Remove cake from pan and spread on icing at once, while cake is still hot. Yield 8 to 10 portions.

Lemon Icing for Glaze

1 pound confectioners' sugar
8 Tablespoons (1 stick) sweet butter, softened
3 tightly packed Tablespoons grated lemon zest
1/2 cup fresh lemon juice

Cream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake.

Notes from Wigs: I use only half a recipe of the Lemon Icing for each cake, and that is plenty. Also, I have learned to wait until the cake is warm to put on the glaze. When cake was hot, all the glaze simply ran off down the sides of my cake and puddled at the base of the cake on the plate.

 
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