Lemon Loaf Cake

Lemon Loaf Cake

From Baking with Julia by Julia Child


*4 eggs at room temperature

*1 1/3 cups sugar

*pinch of salt

*Grated zest of 3 large lemons

*1 3/4 cups cake flour

*1/2 tsp. baking powder

*1/2 cup heavy cream, at room temperature

*5 1/2 tablespoons unsalted butter, melted and cooled to room temperature


*Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter a 9- by 5-inch loaf pan and dust with flour, shaking out the excess. 

*Working in a large bowl, whisk together the eggs, sugar, and salt for just a minute, until foamy and smoothly blended; the mixture should not thicken. Whisk in the grated zest.

*Spoon the flour and baking powder into a sifter and sift about a third of the dry ingredients over the foamy egg mixture. Whisk the flour into the eggs, mixing lightly - there's no need to beat. Sift the flour over the eggs in two more additions and whisk only until everything is incorporated. Whisk the heavy cream into the mixture. Switch to a rubber spatula and gently and quickly fold in the melted butter.

*Baking the cake: Pour and scrape the batter into the prepared pan - it will level itself - and bake for 50 to 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean. Remove the cake to a cooling rack to rest for 10 minutes before unmolding. Cool to room temperature right side up on a rack.

(I topped my loaf with a simple powdered sugar glaze made with 1 cup powdered sugar and 1/4 cup milk)