Glazed Lemon Loaf
Cakes: 1,001 Classic Recipes From Around The World Copyright 2003
1 cup all-purpose flour
1 cup potato starch
½ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) butter, softened
2 tablespoons grated lemon zest I only used about 1 tbsp. lemon and orange zest
1 ¼ cups granulated sugar
4 large eggs, at room temperature
Preheat the oven to 350 degrees F. Butter a 9x5-inch loaf pan. My pan was more like 10x4. Line with waxed paper. Butter the paper. Sift the flour, potato starch, baking powder and salt into a medium bowl. Beat the butter, sugar, and lemon zest in a large bowl with an electric mixer at medium speed until creamy. Add the eggs, one at a time, until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients. Spoon the batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 15 minutes. Turn out onto a rack. Carefully remove the paper. Drizzle the glaze over the cake while it’s still warm.
2 cups confectioners’ sugar
4-5 tablespoons fresh lemon juice I used lemon and orange juice
1 ½ teaspoons finely grated lemon zest I used about 1 tsp orange and lemon zest
Place the confectioners’ sugar in a medium bowl. Beat in 4 tablespoons lemon juice and zest until smooth, adding the additional tablespoon of lemon juice as needed to make a good spreading consistency.
I was drawn to this recipe because of the potato starch. I was anxious to see what the result would be using this ingredient, since I had never used it or even seen it in a recipe before now. I'm not usually a huge fan of lemon cake but curiosity got the best of me. I actually used lemon and orange. I think any citrus would be fine. BTW, how many lemons would one have to zest to get 2 tablespoons of grated lemon zest? I grated one orange and 4 or 5 lemons and I only netted about 1 tablespoon plus 1 teaspoon of zest. And that was plenty.
There was definitely a difference in the texture of this loaf, compared to loaves I've made with other flours. I don't know how to describe it. It was a bit more crumbly, almost seeming dry but it melted in my mouth. Next time I would poke the entire loaf with a long skewer before pouring the glaze on. The parts where glaze met cake were the best parts.
I got my groceries last night and I think I got everything I needed for next week. I saved a lot of money last week by not making multiple grocery store visits. Well, I did end up going back only once, to get diapers, and amazingly I walked out of there with only the diapers, a newspaper and some Pez for my son. Actually I went back twice - the other time I walked out of there with just the rolls I needed. Truly amazing. Oh wait, I had to go back a third time because I dropped my cell phone in the parking lot and I didn't buy anything that time. Wow! Who knew I could restrain myself? It's not easy, that's for sure.
I almost forgot, this is my last chance to remind you about this month's cookbook giveway. Saturday is the deadline.
A Blast From The Past: Brown Sugar Meat Loaf from October 2005. I made little meat muffins using this recipe the other night.
Question of the Day: What's the last new (to you) ingredient that you worked with?