This lemon cream cake was a surprise, a very good one. And that is not counting the limoncello glaze, which is amazing.
I bake. A lot. A lot of cakes. And a lot of lemon cakes, loaf or otherwise.
Truth is, few recipes surprise me in terms of not being sure how they will turn out. But this one did. And in the best possible way.
I was intrigued upon reading this recipe for the first time. I imagined a standard loaf or pound cake and this was not the usual way to make it.
This is a strange recipe. The book talks about it being similar to a genoise, but I don’t agree.
For me, genoise has, mainly, eggs beaten to triple their volume. And that is specifically discouraged here. The eggs and sugar simply have to be whisked until foamy. So it came down to mixing, not beating, one ingredient after the other. Like you would a one bowl cake made with oil or the filling for lemon bars. Just add and mix. And then there’s cream and melted butter added at the end, with a spatula. Why change to a spatula is beyond me. Another item to wash when I could easily have continued with my little whisk and achieved the same batter.
But this, I read somewhere, is a thing of pro bakers that are used to using many bowls and whisks. They don’t have to clean up the mess (I said that last part).
Frankly, I had my doubts it would even rise in the oven. I repeat, it was strange. It was moist, but with an extremely tight crumb. I had expected that, but not for it to rise so much. My experience with cream in batters is that it weighs them down. Well, this one proved me wrong.
I made this for a friend and kept it wrapped for one day. I glazed it with a combination of powdered sugar and limoncello. I’m getting a bit addicted to glazes of powdered sugar and liqueurs.
As far as lemons cakes go, I like mine very lemony. This needed about double the amount of zest that was called for in the recipe. So I changed that the next time I baked it. Which were a few.
In the end, I liked the texture and taste very much, but it doesn’t get many points as a plain lemon cake.
But this is a cake I would definitely bake if I wanted to make a trifle from scratch. Or serve a thick slice (I cannot begin to tell you how I hate thin slices of pound cake) alongside fresh fruit with honey and whipped cream. Something like that.
Lemon Cream loaf Cake
- Yield: 8 servings 1x
Print Recipe
Pin RecipeIngredients
- 4 eggs (room tº)
- 1 1/3 cups 265g sugar
- Pinch of salt
- Zest of 3 or 4 lemons
- A few drops vanilla extract
- 1 3/4 cups 245g all purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup 125ml cream, room tº
- 5 1/2 Tbs 80g butter, melted
For the glaze:
- 1/2 cup powdered sugar
- 2–3 teaspoons limoncello
Instructions
- Preheat oven to 350ºF / 180ºC.
- Line bottom of a 4×10 inch loaf pan with parchment paper and spray or butter the unlined sides.
- In a large bowl beat eggs, sugar and salt for a minute. It only needs to become frothy.
- Add zest and vanilla and mix.
- In 3 parts add sifted flour and baking powder (I sift it directly over the batter). Mix well, we don’t want lumps.
- Add cream and mix.
- Add melted butter, mix well and fill the pan.
- Bake for 45-50 minutes, until golden and a tester comes out clean.
- Let cool completely on wire rack.
For the glaze:
- Mix powdered sugar and limoncello (or lemon juice/milk/water if you don’t want booze) until creamy and smooth.
- You can make it more or less thick according to your taste.
- Glaze cool cake. Store wrapped at room tº.
ferda says
April 19, 2012 at 03:23Your glaze sounds delicious.. I ate it with whipped cream and berries, that was a good combination too..
Eftychia says
April 18, 2012 at 13:41It looks so good! I love the strong lemony taste too, so I think using a lot of zest really makes a difference…
Im At Home Baking says
April 18, 2012 at 03:58Looks delicious!
Cher Rockwell says
April 18, 2012 at 00:42A liqueur glaze is rarely a bad idea 🙂
Oh, imagine this cake as a trifle with lemon curd and berries. Yum…
Teresa says
April 17, 2012 at 23:39I think you're right – this is the kind of cake that's perfect as a base to build a dessert on. We really enjoyed it, though, especially toasted and topped with lemon curd.
Kathy says
April 17, 2012 at 23:13Such a pretty cake…the glaze looks yummy!
margaret says
April 17, 2012 at 21:59Liqueur glazes? Fabulous idea! And you're right, it'd be perfect in a trifle!
mireia badia says
April 17, 2012 at 20:59Glad that yours turned out moist too!! Love the glaze on top!
Marlise says
April 17, 2012 at 18:28I didn't think the cake was so great as is, but I thought it would be pretty good in a trifle. I put it into the freezer until the summer when berries are plentiful.
wp_vknotes_admin says
April 19, 2012 at 13:23The trifle with berries and cream is for me the best option!
Andrea_TheKitchenLioness says
April 17, 2012 at 17:23Your photos look amazing and I am sure that the glaze with the limoncello was delicious! Great post!
wp_vknotes_admin says
April 17, 2012 at 16:56@smarkies – I know what you mean!
@Karen – The extract was a brilliant idea! I didn´t add lemon juice because, you know, I want to see what the recipe is all about, but I´ll keep in mind the extract. If I ever make it again…
Karen from SoupAddict says
April 17, 2012 at 16:45You said it just right – the tight crumb makes it seem dry when it really isn't. I added a glaze, too (and being completely honest here, a few drops of my favorite citrus-vanilla extract to the batter). I think it was necessary for this cake – plain, it would've been disappointing.
Nicole says
April 17, 2012 at 15:41The glaze on your cake looks divine!
wp_vknotes_admin says
April 17, 2012 at 16:52Thank you!
smarkies says
April 17, 2012 at 13:00hmmm…that's an idea… using this cake for a trifle. I like my lemon desserts lemony too!
wp_vknotes_admin says
April 17, 2012 at 12:36@Jen – the tricky thing is that I don´t think I ever baked a cake especially for a trifle. They´re usually the result of a cake not turning out the way it should!
@Tina – it was moist, but the glaze elevated it completely!
Tina says
April 17, 2012 at 12:20I am glad your creation was a success and that you added your own special twist with the liqueur glaze. Glazes do help in the instance of dryness but clearly by your information your loaf was not dry. Well done!
Jen says
April 17, 2012 at 12:20I'm drooling over your glaze. And you're totally right – this would be fantastic for a trifle!
baker in disguise says
April 17, 2012 at 10:38ooh a glaze with limoncello.. that would have been good.. the cake needed a topping!!! heading over to your post on the choco kahlua cakes.. looks absolutely delish!!
wp_vknotes_admin says
April 17, 2012 at 12:33Hope you like them. They´re so good and easy to make!
Susan says
April 17, 2012 at 04:08Great minds think alike! This loaf really needed some dressing up & yours looks great!
wp_vknotes_admin says
April 17, 2012 at 12:32I´m starting to build an addiction to liqueur glazes… dangerous!
Cathleen says
April 17, 2012 at 03:12Yeah, wasn't a big hit here. Your glaze looks lovely.