Tuesday, April 17, 2012

Lemon Loaf Cake

This week I learned that you can substitute 1 cup of all purpose flour for cake flour by replacing 2 Tbsp of the all purpose flour with 2 Tbsp of corn starch.  So happy not to buy cake flour that I might never use again.  I almost didn't bake this recipe because of the cake flour and the so-so reviews.  But I thought if I skipped, it might make it too easy to skip again. 

I decided to top the loaf with a mixture of the juice of 1 lemon and 1/4 c sugar.  This was poured over the loaf when it was still hot in the pan.  My cousin has a great recipe for lemon bread that includes this step and it really makes the bread. 

My neighbors liked it.  My son (my toughest critic) asked for another slice today.  I liked the texture of the cake but the lemon taste wasn't as strong as I would have liked. 

Check out all Tuesdays with Dorie: Baking with Julia Lemon Loaf blogs and the recipe can be found on this week's hosts' blogs. 


  1. Hello, my fellow non-continental USA person! The glaze makes your loaf look so good! Wish I'd done that with mine. Mine turned out dry and blah, even with the cake flour. I think I'm going to send it to work with my husband, those guys will eat anything :)

  2. The glaze was a nice touch - I think many of us wanted a stronger lemon punch, but it was still a nice cake.
    And brownie points when the critics like it...