|LOVELY LEMON CAKE LOAVES|
I get extra happy anytime I can bake using my backyard citrus. I was interested in baking today's cake, which I would label as a pound cake, for two other reasons: 1.) I needed to make 240 small desserts for a friend's birthday party (three varieties with 80 each), and 2.) I wanted to try this recipe using only the zest of the lemon and not adding additional fresh squeezed juice as an ingredient. I've collected many citrus using recipes for baked goods that flavor the batters and doughs with only zest and I wanted to bake this cake and learn if the zest alone added enough lemony flavor for my tastes.
By tripling the recipe, I got 5 loaves one size smaller than the recommended recipe size. I sliced each loaf into 12 pieces and then cut each slice in half. I topped these cake slices with sweetened fresh strawberry puree, a heavy cream/cream cheese topping and garnished with a slice of berry. This gave me my 80 mini-desserts using lemon cake and also left me with lemon cake for family. All my desserts had to be assembled last minute and had to travel 45 minutes...and it is 92^ outside... and the party is outside. These desserts needed to hold up for both the car ride and also in the outdoor heat. My desserts held up beautifully and were loved by my friend and his guests.
|LEMON LOAVES TRANSFORMED INTO MINI STRAWBERRY SHORTCAKES|
Before slicing each loaf, I cut off the cake ends...these ends became my taste. Verdict: I like more lemon flavor.
These loaves are quickly baked and produce beautiful loaves, but next time I will make a lemon glaze to drizzle over their tops.
Also, the loaves for home use were enjoyed the following day, and I liked this cake better after it had a day to "ripen."
|HAPPY BIRTHDAY TO DEAN!|