Tuesdays with Dorie: Lemon Loaf Cake

I almost didn't make this recipe.  It's been a long week, but I didn't want to get out of the swing of things and this recipe was one I was looking forward to.  So late Monday, the night before posting I whipped it up.  One thing I liked about this one, was that it was quick.

I followed the recipe, but added a drizzle of lemon extract since I thought it needed a boost.

When it was done baking I poked holes in the top since I was going to add a lemon glaze and I thought the glaze would soak down.  I thought.

So how was it??  Eh.

It is a nice-looking loaf.  But I'm a little disappointed, because I really like lemon.  It's a little too dense for me.  I don't think I was the only one either...

But I will try another slice tomorrow and this one will be going to the office :)

If you'd like the recipe, please visit Truc of Treats or Michelle of The Beauty of Life.  And don't forget the hundreds of other TWD'ers here.  Stop back in two weeks for Hungarian Shortbread!

Lemon Gelato

My first Gelato!  Isn't it beautiful?  It tastes just as good as it looks, maybe even better.  My mom gave me some lemons from a friend's lemon tree in Florida ( I need a lemon tree).  I wanted to do something special with them and also wanted to make something for a take-home favor at our first Italian-themed Supper Club.

I used a Taste of Home recipe, as follows:

Ingredients
1 c. milk
1 c. sugar
5 egg yolks, lightly beaten
3 T grated lemon peel
3/4 c. fresh lemon juice
2 c. heavy cream

Directions
In a small heavy saucepan, heat milk to 175 degrees; stir in sugar until dissolved.  Whisk a small amount of hot mixture into egg yolks.  Return all to the pan, whisking constantly.  Add lemon peel.  Cook and stir over low heat until mixture reaches at least 160 degrees.

Remove from heat and strain.  Stir in lemon juice.  Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream.  Cover and refrigerate for several hours or overnight.

Process in ice cream maker.  Transfer to container and freeze for 2-4 hours before serving.  Makes about 1 1/2 quarts.

The lemon flavor is very pronounced.  It's so creamy and refreshing - I will be making this again very soon!

And My Critic says: It's GOOD! I think I'll have some right now.