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.