Today's recipe comes from Baking With Julia and is called Lemon Loaf Cake. It was a pleasure to make, and fun to prep my mise en place using my new Catamount measuring beakers. I recently found out about this great Vermont-based glass company and fell for the measuring cups (great colors), glass rolling pins, and glass baking sheets.
I used Myer lemons and browned the butter, rested the batter in the fridge for a couple of hours, then followed the recipe through. It was nice to whisk it all by hand. I like a flat whisk when incorporating the dries into the wets.
Three naked lemons begging to be juiced and made into a glaze was my only other alteration! Then off to my girls' amazing teachers for a little tea-time break.
This is the recipe of the day, and it was a snap to make. I can't help but think that this is really just a huge buttermilk biscuit, and there is nothing wrong with that. I used my new handmade cherry bowl scraper today (it's so nice in the hand!) with my favorite old mixing bowl given to my by my grandmother.
I didn't add any fruit or goodies to the recipe, however, I did brush on some extra buttermilk before baking in my preheated Lodge dutch oven. I took the top off about half way thru to let my huge biscuit brown. I love to bake bread this way for the wonderful crust the trapped steam creates-simulating a big steam injected oven in my little kitchen.
And here we go, with a wee bit of luck, we'll enjoy this tonight!