Lemon Loaf Cakes with Poached Rhubarb
Umber Ahmad and Selly Acuna Barbera of New York City’s Mah-Ze-Dahr Bakery serve these moist, lemony cakes with juicy, sweet poached rhubarb in syrup. It’s the quintessential spring dessert, but you can omit the rhubarb and simply serve the cake on its own or with lightly sweetened whipped cream. Slideshow: More Loaf Cake Recipes
March 2017
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Credit:
© John Kernick
Recipe Summary
Ingredients
Directions
Make Ahead
The loaves can be wrapped in foil and kept at room temperature for up t to 2 days. The poached rhubarb and syrup can be refrigerated for 4 days.
Notes
The lemon loaves can also be baked in one 9-by-5-inch loaf pan. Bake at 350 degrees for 55 minutes, tenting the loaf with foil after the first 30 minutes to prevent the top from getting too dark.