May 09, 2007

Lemon Loaf Cake (simply the best one)

Lemon Loaf Cake (simply the best one)

Preparation Time: 15 minutes
Baking Time: 50 minutes

This recipe from master baker Norman Love of the Ritz-Carlton brings us this rich, dense pound cake that gets its tang from lemon peel. Easy to make, it's a delightful addition to the holiday buffet and also great for gift giving.

4 eggs at room temperature, 1 1/3 cups sugar, pinch of salt, grated zest of 3 large lemons, 1 3/4 cups cake flour, 1/2 tsp. baking powder, 1/2 cup heavy cream, at room temperature, 5 1/2 tablespoons unsalted butter, melted and cooled to room temperature.

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter a 9- by 5-inch loaf pan and dust with flour, shaking out the excess.

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.
Spoon the flour and baking powder into a sifter and sift about a third of the dry 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. Whisk the heavy cream into the mixture. Switch to a rubber spatula and gently and quickly fold in the melted butter.

Baking the cake: Pour and scrape the batter into the prepared pan - it will level itself - and bake for 50 to 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean. Remove the cake to a cooling rack to rest for 10 minutes before unmolding. Cool to room temperature right side up on a rack.

You can serve this cake as soon as it cools, although there are those who believe that a pound cake needs a day to ripen.Spread with glaze and cover the top with chocolate sprinkles. Make a taste test for yourself. In any case, the cake should be sliced with a serrated knife and served in thin slices, a pair to a plate.

Storing: Once cooled, the cake should be wrapped tightly in plastic wrap. It will keep at room temperature for 3 or 4 days or, if double-wrapped, can be frozen for a month. Thaw, still wrapped, at room temperature.

Lemon glaze.
1 cup powdered sugar, juice of 1 lemon. Mix powdered sugar and lemon juice until smooth

Лимонный кекс
4 яйца комнатной температуры, 1 1/3 чашки сахара, щепотка соли, свеже натертая цедра 3 лимонов, 1 3/4 чашки муки, 1/2 чайной лоцки разрыхлителя, 1/2 чашки сливок комнатной температуры, 5 1/2 столовых ложек сливочного масла предварительно растопленного и остуженного.

Нагреть духовку до 350Ф. Подготовить формочку для выпечки кексов (9х5 инчей).
Смешать вместе яйца, сахар и соль. Добавить цедру. Медленно добавить муку и разрыхлитель. В последнюю очередь добавить сливки и сливочное масло. Все хорошо перемешать, но взбивать не нужно.

Перелить жидкое тесто в формочку и печь 50 - 60 минут. Вынуть кекс и oстудить в течении 10 минут. Проготовить лимонную помадку: смешать 1 чашку сахарной пудры и свежий сок одного лимона. Залить верх торта. Посыпать шоколадной крошкой.
Этот кекс прекрасно сохраняется при комнатной температуре в течении 3-4 дней.

Recipe from "From Baking with Julia" by Dorie Greenspan

1 comment:

Rosa's Yummy Yums said...

I love lemon loaves! Yours looks very delicious...