But! What can a girl do but cough up a few loonies in order to make this magnificent stuff:
Since the loaf cake recipe (found here and here) called only for the zest of the lemons, and I certainly wasn't about to waste the things, I also made a batch of lemon curd to go with it. Screw the calories, I can diet some other time! ;)
The curd is, as always, smooth and velvety and rich. If you've never had (or made) fresh lemon curd, you don't know what you're missing. The bright lemon flavour balances perfectly with the buttery richness and it is like spreading candied sunshine on toast, muffins, scones, pound cake, your fingers... not that I would ever do that, of course. Ahem.
The cake served admirably as a delivery device for the curd (then again, so does a spoon ;), but it stood well on it's own, too. I made it over Easter weekend and took it to B's parents' place to serve after lunch, and it was a big hit. Following an indulgent meal of ham and various other goodies, a small slice of this dense yet bright cake was just the thing. It went quickly, and I ended up having to fight B's aunt for the leftovers... she won most of it but I was able to sneak some out to enjoy at home with my curd ;)
I feel like I should be writing a longer post about this one, but really, it was totally drama-free form start to finish (unless you count us fighting over who got the last slice). It came together very easily, and even though I over-baked mine a tad in order to get the middle done (you can see from the extra-browned edges) it was still moist and deelish. I think both the cake and the curd would lend themselves well to variations, too. Lime, orange, grapefruit... pretty much any kind of citrus combination that floats your boat could probably be substituted in here for some outstanding results.