This is the second April recipe for Tuesdays with Dorie. Unlike the pizza rustica, which involved mixing and rolling crust, making filling, and shaping a lattice topping, the lemon loaf cake was a quick batter that went from bowl to oven in about 5 minutes. In fact, the most complicated part of the whole thing was denuding the lemons.
The cake baked up beautifully and smelled fresh and lemony when it came out of the oven.
I served the lemon cake for dessert after a dinner of the pizza rustica. Both were big hits with my family.
Our hosts for this week were Truc of Treats and Michelle of The Beauty of Life. Visit their blogs for the recipe. And check out the TWD main page to see what everyone else thought of this recipe.
