What a great and pretty simple recipe. We decided to make this a week ahead so that we could enjoy for Easter.
There she is the pint-size broad brook baker. She has her favorite food in her hand...butter!
We have a new microwave. I might have commented on this before but I was so pleased that the butter melted and did not turn into molten lava.
Action shot. Sarah loves to stir with the big whisk. The smell of lemons was wonderful. I was a bit worried that without the lemon juice it might not be as lemony as I like. But alas I was not disappointed, but I'm getting ahead of myself.
I noticed that the baking took longer than the time listed on the recipe. I may have baked for slightly too long but regardless I think my oven took a bit longer. We made this loaf on Saturday and put it on the counter until we served on Sunday. I think the day of it sitting did some good.
We served with berries, whipped cream and vanilla ice cream. My mom commented that it was a wonderfully, almost "light" dessert, after a big Easter afternoon meal. This really is a delicate version of a pound cake.
I can't wait for May; I've been eyeing that Hungarian Shortbread recipe for quite some time. Until then!
Christina and Sarah signing off.