lemon loaf cake

This is a very lemony, very fine textured cake – perfect with a cup of tea.

adapted from Bistro Cooking by Patricia Wells

2 1/4 cups flour

1 tsp. baking powder

5 large eggs

1 1/2 cups sugar

3/4 c. creme fraiche or heavy cream

7 tbsp. unsalted butter, melted and cooled

1/2 cup freshly squeezed lemon juice

grated zest of 4 lemons

Preheat oven to 350 degrees. Butter two 9” loaf pans.

Combine flour and baking powder and set aside.

In electric mixer, combine the eggs and sugar and mix until well blended. With the mixer at slow speed, slowly add, in this order: the creme fraiche, the flour mixture, the butter, lemon juice and lemon zest. Beat until very smooth.

Divide the batter between the loaf pans. Place the pans in the center of the oven and bake until golden and a toothpick inserted in the center comes out clean, about one hour. I suggest checking after 50 minutes.

Remove from the oven and cool in the pans on a rack. To serve, unmold and cut into thin slices.