Sunday, March 29, 2009
Danielle's Lemon Loaf
Yum! I was really impressed with this recipe. I like lemony things, but this was even better than I expected! The cake had such a well-rounded flavor, and I think it just may be the best lemon cake/bread I've ever had.
I also only made a half-batch (one loaf is plenty for the two of us). Based on what Melanie said about the butter, I only used 1.5 sticks instead of the 2 it called for (I generally try to use as little butter as I can get away with) and I thought it was perfect. I think the butter is what gave it the well-rounded flavor, but it didn't have a definite butter taste. I also used a little more lemon juice and zest because I had so much extra.
I was too impatient to wait for it to cool completely, and I'm so glad I didn't. The slightly warm cake was fantastic! I actually kind of wished I hadn't put on the glaze because the warm cake was so good by itself. I'm kind of torn about the syrup and the glaze. While the cake was warm, it would've definitely been better without the syrup and glaze. After the cake sat overnight, it tasted pretty good with the syrup and glaze. I think next time, though, I'll try either a plain sugary glaze (not lemon flavored) or a glaze with only a slight lemon flavor. I really just loved the cake itself, and the syrup and/or glaze are non-essential additions in my opinion.
I will definitely be making this again some time.