TWD Lemon Loaf Cake

It was Easter Sunday and we were busy getting our assigned dishes ready for our family get together. I was bringing multiple dishes and I decided to bring the Lemon Loaf Cake from Baking with Julia. I was cooking multiple dishes and couldn't take the time to make anything too difficult. This fit the bill perfectly. I used my frozen lemon zest and had the batter put together in less time than it took my oven to preheat. I quickly put it in the oven and was able to cook my other dishes while it baked. I had to leave for dinner as soon as it was done so I only had time to take a quick picture on the cooling rack.

 I used my silicone bread pan (I don't recommend them), and that would account for the wide squat loaf and too dark crust. But the taste was still great. I know some people who baked this recipe thought it was too lemony and others not lemony enough. The recipe calls for the zest of three large lemons. That's not very specific. The size of your lemons and of course your personal taste will vay how lemony your loaf is. I used three tablespoons of my frozen lemon zest and I thought it had a mild but distinctly lemon taste. In the future I might do as treats did and add a lemon glaze to up the lemon flavor. The recipe can be found on Treats blog, The beauty of Life, and of course in Baking with Julia. I haven't loved every TWD recipe I've tried but this one will make the list to make again.