Source: Baking with Julia/Dorie Greenspan. Baker: Norman Love
Makes 12 servings.
Preparation time: 1:20 hours
Tips: Slice with serrated knife and serve in thin slices.
Ingredients
Preparation
4 large eggs, at room temperature
1 1/3 cups sugar
1 pinch salt
3 large lemons, grated zest of ONLY
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
1. Position a rack in the center of the oven and preheat at 350 F degrees.
2. Butter a 9x5-inch loaf pan and dust with flour, shaking out the excess.
3. 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.
4. Spoon the flour and baking powder into a sifter and sift about a third of the 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.
5. Whisk the heavy cream into the mixture.
6. Switch to a rubber spatula and gently and quickly fold in the melted butter.
7. Pour and scrape the batter into the prepared pan - it will level itself- and bake for 50 to 60 minutes or until a toothpick inserted comes out clean.
8. Remove cake to a cooling rack to rest for 10 minutes before unmolding. Cool to room temperature right side up on a rack.
NOTES : Storing: Once cooled, the cake should be wrapped tightly in plastic wrap. It will keep at room temperature for 3-4 days or, if double wrapped, can be frozen for a month. Thaw, still wrapped, at room temperature.
Lemon Loaf Cake
