Lemon Loaf Cake – A win!

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.

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.