Title: Lemon Loaf Cake
Categories: Dessert
Yield: 15 Servings

		Butter for pan
		Flour for pan
4	lg	Eggs, at room temperature
1 1/3	c	Sugar
	pn	Salt
3	lg	Lemons - zest from
1 3/4	c	Cake flour
1/2	ts	Baking powder
1/2	c	Heavy (whipping cream) at room temperature
5 1/2	tb	Unsalted butter, melted and cooled to room temp.

Preheat oven to 350 degrees and position a rack in the center of the oven. Butter a 9 x 5 inch loaf pan and dust with flour, shaking out the excess flour.

In large bowl, whisk together the eggs, sugar and salt for just a minute, until foamy and smoothly blended; the mixture should not thicken. Whisk in the grated lemon zest.

Spoon the flour and baking powder into a sifter and sift about 1/3 of the dry ingredients over the foamy egg mixture. Whisk this flour mixture into the eggs, mixing lightly, there is no need to beat. Sift the remaining flour mixture over the eggs in two more additions, whisking only until everything is incorporated. Whisk the heavy cream into the mixture. Switch to a rubber spatula and gently and quickly fold in the melted butter.

Pour and scrape the batter in to the prepared pan, it will level itself and bake in the preheated oven for 50 to 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean. Remove the cake to a cooling rack let it rest for 10 minutes before unmolding. Cool to room temperature right side up on a rack.

You can serve this cake as soon as it cools, although many believe that a pound cake needs a day to ripen. Cake should be sliced with a serrated knife and served in thin slices.

Once cooled, the cake should be wrapped tightly in plastic wrap. It will keep at room temperature for three or four days, of if double wrapped can be frozen for a month. Thaw still wrapped at room temperature.

Washington Post Oct 23, l996 - Baking with Julia

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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