Preserved Lemon Loaf Cake #SummerDessertWeek

Tender cake with a punch of lemony goodness from the preserved lemons used in the batter.  This cake, like many loaf cakes is delicious warm from the oven and continues to stay moist and develop even more flavor in the next day or two.  That is...if it lasts that long!!

 This is the final day of Summer Dessert Week. I hope you have had as much fun as I....

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We've got 10 spectacular bloggers/ blogs creating some of the best summer desserts this week and sharing the recipes! We will be sharing our recipes on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek

We hope you'll find some new favorite recipes this week and have fun with us as we celebrate summer!

• No-Churn Banana Nutella Swirl Ice Cream from Big Bear's Wife
• Strawberry Blueberry Cheesecake Dip from Semi-Homemade Recipes
• Blueberry Shortcakes with Lime and Ginger from Jolene's Recipe Journal
• Preserved Lemon Loaf Cake from A Day in the Life on the Farm
• Strawberry Shortcake Trifle from Our Crafty Mom
• No-Bake S'mores Parfait Cups from Easy Recipes For One
• Strawberry Fluff Fuit Dip from For the Love of Food
• Root Beer Float Caramelsfrom Sweet ReciPEAs

I made some Preserved Lemons and I am having a blast experimenting with them. They add such a great punch of flavor to so many recipes.  You can find preserved lemons at your grocers, but they are very easy to make.  This delicious, moist, tangy cake is one of the few recipes for which they can be used.  Try them in this Preserved Lemon Hummus too.

Desserts, Breakfast, Lemon, Loaf Cake, Snack

Dessert

American

Yield: 12 servings

Author: Wendy Klik

Preserved Lemon Loaf

Tender cake with a punch of lemony goodness from the preserved lemons used in the batter. This cake, like many loaf cakes is delicious warm from the oven and continues to stay moist and develop even more flavor in the next day or two. That is...if it lasts that long!!

Prep time: 5 MinCook time: 1 HourTotal time: 1 H & 5 M

Ingredients

• 1/2 c. olive oil
• 1 preserved lemon
• 1 1/2 c. flour
• 2 t. baking powder
• 1 t. turmeric
• 3 eggs
• 1 c. + 2 T. sugar
• 1/2 c. sour cream
• zest and juice of one lemon
• 3/4 c. powdered sugar
• milk

Instructions

1. Whisk together the flour, baking powder, and turmeric. Set aside.
2. Cut the preserved lemon into chunks and place in a food processor. Pulse and scrape until a pastelike consistency is formed. Set aside.
3. Place the oil, eggs, and sugar into the large bowl of a stand mixer, fitted with the paddle attachment, and beat until smooth and combined. Stir in the sour cream, lemon paste, lemon zest, and 3 Tablespoons of lemon juice (reserving any extra juice).
4. Reduce speed to low and gradually add the flour mixture, just until combined.
5. Pour into a loaf pan that has been treated with baking spray and bake in a preheated 350* oven for about an hour, until a skewer inserted in the center of the loaf removes cleanly.
6. Remove to a wire rack to cool for about 10 minutes, before turning out of the pan to cool completely.
7. Add milk to any remaining lemon juice to equal 1 Tablespoon. Stir in the powdered sugar to make a glaze. When the cake is cooled, place onto a serving platter and pour the glaze over the top.

Notes

Adapted from a recipe found in Bon Appetit.

Nutrition Facts

Calories

278

Fat (grams)

13 g

Sat. Fat (grams)

3 g

Carbs (grams)

38 g

Fiber (grams)

0 g

Net carbs

38 g

Sugar (grams)

25 g

Protein (grams)

4 g

Sodium (milligrams)

109 mg

Cholesterol (grams)

49 mg

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