Tuesday, April 17, 2012

TWD: Lemon Loaf Cake

Oh man, it feels good to be back in the kitchen! I have been slogging through the rain here in the PNW for the past 4 months, jealous of the East coast and it's early summer weather. The good news is, my personal harbinger of spring has finally arrived! Our farmer's market run this weekend was more or less rain free, and I came home with a few pounds of beautiful, vibrant rhubarb.

This week's lemon loaf cake recipe was simple, fast, yummy. The only change I made to the recipe was rubbing the lemon zest with the sugar before proceeding with the batter. It seemed like a waste of those lovely lemon oils to add the zest at the last minute! I do feel this is one of those recipes I will be glad to have in my arsenal when I need something stress-free to serve unexpected guests. I am currently eating a breakfast portion with jam, but last night I dressed it up with a quick compote of my beloved rhubarb. Lemon, rhubarb,and whipped cream...a perfect welcome to spring!

For the recipes, please check in with hosts Truc of Treats and Michelle of The Beauty of Life.


  1. Rhubarb sounds wonderful! We are another month or so away from rhubarb in the Northeast...

    Very nice!

  2. Your plate looks delish. I have never tried rhubarb. I'm looking forward to making the Hungarian Shortbread next month.

    1. Me too! I have been meaning to make that recipe for years.