I told you that I had something yummy in mind when I made up that batch of Meyer Lemon Curd. As if the curd wasn’t fabulous enough, all on its lonesome, I thought it would be even better if I slathered it over the top of Rum Drenched Lemon Loaf Cake and then added some fresh fruit and whipped cream. Have Mercy! This dessert was unbelievably delicious. So fresh and light. Perfect summer dessert! Now I must admit, Dorie Greenspan’s Rum Drenched Lemon Loaf Cakes can stand up all on their own. I’m sure nobody would be complaining if they were served a gorgeous slice of this cake, completely unadorned.
It has a wonderful texture and fresh lemon zing. The rum glaze that it is drenched in is not too shabby either. Excellent with a cup of tea. But since I had the Meyer Lemon Curd and some fresh fruit, I just couldn’t resist dressing it up a bit more.
These loaf cakes are quite easy to make, so if you’ve already made some curd, why not whip up a couple of these cakes to go along with it? You won’t be sorry!
Rum Drenched Lemon Loaf Cakes
recipe from Dorie Greenspan’s Baking From My Home to Yours
For the Cakes:
- 2 2/3 Cups all-purpose flour
- 2 1/2 teaspoons baking powder
- pinch of salt
- 2 1/3 Cups sugar
- 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 1 1/2 teaspoons pure vanilla extract
- zest of 2 Meyer Lemons
- 6 large eggs, preferably at room temperature
- 2/3 Cup heavy cream
- 2 1/2 Tablespoons dark Rum
- 1 stick plus 7 tablespoons (15 tablespoons) unsalted butter, melted and cooled
For the Rum Syrup:
- 1/3 Cup water
- 1/4 Cup sugar
- 1/4 Cup dark Rum
Center a rack in the oven and preheat to 350° F. Butter two 8 1/2 x 4 1/2 x2 1/2-inch loaf pans, dust the insides with flour and tap out the excess. Place the pans on an insulated baking sheet or two regular sheets stacked on top of the other.
Sift the flour, baking powder and salt together.
Put the sugar, the pulp from the vanilla bean and the lemon zest in a large bowl and, working with your fingers, rub them together until the sugar is moist and thoroughly imbued with the fragrance of vanilla and lemon. (If you are using vanilla extract, add it later, after you’ve added the eggs.) Add the eggs and whisk them into the sugar, beating until they are thoroughly incorporated. Whisk in the extract, if you are using it, then whisk in the cream, followed by the Rum. Continuing with the whisk or switching to a large rubber spatula, gently stir in the dry ingredients in 3 to 4 additions; the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions. Pour the batter into the prepared pans, smoothing the tops with a rubber spatula.
Bake for 55 to 60 minutes, or until a knife inserted into the center of the cakes comes out clean. ( As soon as the cakes go into the oven, make the syrup.) After about 30 minutes in the oven, check the cakes for colour – if they are browning too quickly, cover them lightly with foil tents.
For the syrup:
Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil. Remove the pan from the heat and stir in the Rum. Pour the syrup into a heatproof bowl and let cool.
When the cakes are done, transfer them to a wire rack to cool for 5 minutes before unmolding them and turning them right side up on the rack. Place the rack over a baking sheet lined with wax paper and, using a thin skewer poke holes all over the cskes. brush the cakes all over with the syrup, working slowly so that the cakes sop it up. Leave the cakes on the rack to cool to room temperature.
Top slice of the cake with Meyer Lemon Curd, fresh fruit of your choosing and whipped cream or perhaps a scoop of ice cream.