A Frederick Food Garden

Growing (and eating) fruit and veggies in a little downtown garden

Tuesdays with Dorie–Week 6–Lemon Loaf Cake

| 16 Comments

This week's recipe is a pound cake. It's a basic pound cake. Really basic. This recipe cries out for improvisation, but I am dedicated to making each recipe as written. So what did I do? I made it twice.

Let's be clear. I wouldn't do every recipe twice. But this one has so much going for it. It's a beautiful cake with great texture. It's really easy to make, it doesn't even need a mixer. I usually have all of the ingredients in the house (Yes, I almost always have heavy cream in the frig. Don't you?) The recipe can be found on our host blogs.  Go check out Truc of Treats and Michelle of The Beauty of Life.

The original recipe includes lemon zest for flavor. It's good, but it's just not enough for me. For the second version, I added vanilla, fiori di sicilia (This is awesome stuff. It tastes like citrus, vanilla and orange blossoms. You can buy it at King Arthur Flour's website.) and blueberries. I also put a lemon glaze on the outside of the cake, right after it came out of the oven. This one was perfect. (At least to me.)

Even if you don't try any other recipe, give this one a go. Leave out the lemon, if you want. Add espresso powder, or chocolate chips, or a cinnamon streusel swirl. Make it your own. You'll be glad you did.

Author: cathybruce

I'm a graphic designer, cook, gardener, geek, wife, and mom. Not necessarily in that order.

16 Comments

  1. Looks very yummy! I too made it twice, the 2nd time I added blueberries!

  2. Hahaha! you basically took the recipe and turned it on it’s head! Your cake looks lovely!

  3. Blueberries and lemon – yum! Love your pics.

  4. Love what you did with this! I’m also a make-it-as-written-the-first-time baker. It’s good to get a baseline for the recipe. Your variations make me want to try it again, with berries.

  5. Very nice – especially with the blueberries. (I used the KAF cake flour as well – it’s the only brand I will use & I LOVE the fiori di sicilia – such great flavor).

    • I used to use bleached cake flour, but I think it made my cakes taste a little “chemically”. We’re a KAF house.

  6. Looks great with the blueberries!

  7. YUM! I love lemon anything!!! Please say you’ll make this for book club one week :)

  8. I love fiori di scicilia! Your loaf looks great with blueberries. :)

  9. Blueberries sound wonderful!

  10. Love what you did with your cake :-)

  11. Great idea to add blueberries to the batter! I bet this made it so much more flavorful. Even after my alterations I did not care for this recipe.

  12. the blueberries look perfect in those slices with no “purpling” of the batter, and I like your free approach to the recipe!

    • Since they were frozen, they were pretty sturdy. I tossed them in some flour so they wouldn’t sink to the bottom. This batter is so thick, though, I don’t think it made much of a difference.

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