Welcome to another delicious edition of Tuesdays With Dorie: Baking With Julia!
I’ve been looking forward to baking this loaf for a few weeks now. I love just about anything lemon and love the smell of it even more. I did not anticipate having any issues with this recipe. The recipe was simple, straightforward and it really only took about 5 minutes to whip up as long as you made sure to bring several of the ingredients to room temperature and have your lemons zested.
The least fun part for me was getting the zest from the lemon. My hubby was kind enough to take over doing that while I measure out and started putting it the rest of the ingredients together. The recipe stated to “butter” the loaf pan then flour it but instead I used my baking spray with flour. At first I was not sure if there would be issues and there was not.
It came together nicely and it smelled amazing even before it started baking. My oven can be tricky at times but it came out perfect at 55 minutes. It was a little darker than I expected it to be, at least the edges but no matter, it was not burnt, it looked and tasted wonderful! It says to cool the loaf but when it comes out of the oven so hot and lemony, it is hard to resist cutting into it immediately but give it a while.
It also tastes great several days after baking, as long as you wrap it tightly in plastic wrap.