Monday, April 16, 2012
TWD, Baking with Julia: Lemon Loaf
As part of Tuesdays with Dorie using the book Baking with Julia I made the lemon loaf. My husband has just chimed in that "It is not too sweet, the use of real lemon really makes a difference, and it is a perfect snack". I agree. It is good for breakfast, good for a snack, good for inviting your friend over for a spot of tea and a screening of "Murder She Wrote" (hopefully one of the ones that take place in Cabot Cove). It is very versatile, and somewhere between a dessert and a breakfast item.
Here is some chatter about the recipe. One issue that I can address is the one of cake flour. I did not find cake flour in my grocery store. So it is a good thing that my kitchen companion Joy the Baker explains in her book how to replicate cake flour when you cannot find any. "Set a fine mesh sifter over a medium bowl and lay a piece of wax paper on the counter. Put 1 cup minus 2 tablespoons all-purpose flour into the sifter. Add 2 tablespoons of cornstarch to the flour. Sift the mixture into the bowl. Dump the contents onto a piece of wax paper. Return the flour back to the sifter, fit over the bowl, and sift again. Repeat this process, sifting the flour and cornstarch 3 times". I tried this method, and I think it worked really well! We had a lot of lemons left over from my Hawaiian party I threw a couple days before, so I was happy to have a way to use them. This really was an uncomplicated and bright display of delicious lemon flavor.
You can read the recipe at Treats (what is it with all these San Francisco blogs that are prettier and have better styled food than the rest of the internet?) and also The Beauty of Life.
Check out all the other bakers' loaves here!