A variety of the Barefoot Contessa's lemon loaf cake. I was looking for a good recipe to use my Meyer lemons from the farmer's market and settled on this one. The verdict? A solid choice for a soft, delicious, lemony cake to eat at all times. Pretty tart, which I like, but I'd like to try it again with just Meyer lemons because I think it would be even better. It's a very pretty slice; I really like having the visible pieces of zest in there.
Notes: I didn't realize how little juice I would get from the Meyer lemons, so I used 8 small Meyer lemons (which was the right amount of zest), just over 1/4 cup juice, plus one regular lemon, which was about another 1/2 cup. So make sure to get enough Meyer lemons. Used whey from ricotta instead of buttermilk, and it had a lovely texture so that worked well. I'm not quite sure why, but it's a very moist cake, almost falling apart; I didn't need to poke the top before adding the lemon syrup, because it soaked it right up, but only went in about 1/2 an inch. The bottom is nice and firm, actually, and it's a nice contrast. The icing didn't sit on top, it sank right in too; either the cake is too porous or the icing is too thin, but I didn't want to add any more powdered sugar. Regardless, it was delicious.
This didn't store super well. It was best right out of the oven, still a little warm; as time went on it got kind of soggy. It was really good for the first day or so, but after that... eh. The sugary part of it became overwhelming, when really I wanted a texture and flavor that would go with tea in the afternoon.
To the cake!
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