Learning from my experience with Pizza Rustica, I decided to read through some of the TWD chatter, to see what lessons I might draw from other bakers’ experience. A few noted that these Lemon Loaf Cakes (or is it Lemon Loaves Cake, like Attorneys General ?) were quite subtly flavored. I resolved to try and address that through some addition or modification of the recipe.
I thought of some of the flavors I like with lemon, and raspberries came to mind. So I figured I would attempt a sort of raspberry layer in amidst the cake. I figured whole raspberries would sink to the bottom of the pan, so I thought of a puree, lightened with cake batter to bring it more in line with the surrounding cake.
So I made a mixture of defrosted and drained frozen raspberries and raspberry preserves. I took a half-cup of the berry mixture and folded it into a half-cup of reserved cake batter. When filling the pan, I poured about two-thirds of the remaining batter into the prepared pan, floated the berry-batter mixture over it in the center, then topped it off with the remaining one-third of the cake batter.
To put it mildly, my scheme worked out better in theory than practice, as evidenced by this photo of the cut and cooled loaf.
It turns out a better way to incorporate the raspberries was to plate a few slices with the berry sauce and a dollop of whipped cream.
Still having the imbedded raspberry stripe would have been nice for portability. In the end, were I to make this recipe again, I’d probably stick to a no frills version, though I’d be tempted to double the amount of lemon zest, as this was the only source of lemon flavor.