TWD - Lemon Loaf Cake

I've never met a pound cake that I didn't love, until I met this one. I tried to love it, I really did. And I know it's not technically a pound cake, but I don't think anyone now and days makes a real pound cake. But these types of cakes are generally referred to as pound cakes. I think it's even referenced in the recipe as having a similar texture as a pound cake.

But it was not meant to be, I just didn't love it. I'm not sure I even liked it. And before you ask, no, I didn't follow the recipe. So some of the love lost could be my fault. I used Meyer lemon zest instead of regular lemons and I used full fat yogurt instead of the heavy cream. (I made these changes because those were the ingredients I had in the house and forgot it was baking Tuesday.) But come on folks those aren't heartbreaking substitutions. IF anything it should have made it more lovable. MORE LOVABLE.

It was a lemon cake for pete's sake, I should have loved it. I'm so sad now.

Plastic wrapped sadness.

But as it sits on my counter wrapped in plastic wrap, I ponder why was I not in love with this? Well take a look at the original recipe posted here and here and then I'll give you my list of reasons.

1. It was dry, I baked it 10 minutes less than the recipe called for and it was still dry.
2. Not enough salt, salt provides contrast and this was lacking the contrast.
3. Not lemony enough, I had added zest from 5 Meyer lemons and still no go. It needed the juice to really give it some lemon flavor. The juice probably would've helped the dryness too.
4. I think my tastes have changed, this might have been something I would have enjoyed in the past, but I think my taste buds (Phil and Gladys) have grown and enjoy more complex flavors. I think they bought the Emeril slogan and like to kick it up a notch.  

Oh well, love at first bite is not on the calendar for this Tuesday. Maybe the next....

My oh Meyer Lemon Tart

My oh my, this tart was nice. With Meyer lemons needing to be used in my ice box, this was an of course! I've done a few lemon tart/pies, but still hadn't really settled on a lemon filling that I would call my "go to".

I'm not sure this one is either, but it certainly fits the bill on this rainy day. Spring is springing around and the clocks are doing there thing, so it's time for us to think bright, shiny thoughts and I think sampling this pie might do it.

I suggest you do it too.

The pie consists of a lemon pudding from Tartine Bakery in San Francisco. I didn't make any alterations at all so I'm just going to link to the original. They have a nice step by step of the processes. (Although sometimes I just want to get to the recipe.)

http://food52.com/blog/2980_tartine_bakerys_lemon_cream

Just a note about this recipe, the directions say to cook the lemon mixture until it reaches 180 degrees, I could never get over 160 degrees, but the pudding was coating my whisk and eggs are safe at 145 degrees. So I was happy with that.

The crust comes from a fig tart over at the Nourished Kitchen. I was looking for something a little different and this seem to work, you'll have to scroll down to the bottom to find the crust recipe. This recipe called for the crust to be cooked for 35 minutes, but at 15, my edges were brown and the bottom was firm.

http://nourishedkitchen.com/fresh-fig-tart-almond-crust/

If you decide to make the fig and yogurt tart, save me a piece.

Thanks.


3/15/2012 UPDATE! I submitted this recipe (with appropriate credits) to instructables.com and it became one of the editors pick's!!!!  http://www.instructables.com/tag/type-id/category-food/