I have several recipes for loaf cakes on
my French blog. They will soon arrive here! All of them have different textures, and I think there’s something for
everyone. But the other day, at friends, I tasted a lemon loaf–a revelation! It
was the lemon loaf I had dreamed of and aspired to achieve. I was determined to
recreate its perfect consistency: it holds together even when sliced thinly,
and remains moist even when exposed to air. I also wanted the cake not to rise
too much and retain a geometrically regular shape, as this one does in its rectangular
mold, without forming a large bump as it rises.
I had been wondering for ages how to
achieve this texture and I already had some ideas. And when I tasted the cake
that evening, I resolved to reproduce it.