This week’s Tuesdays With Dorie challenge is for this super-simple Lemon Loaf Cake. You can whip it up quickly without a mixer and throw it in the oven while you’re making dinner. An hour later, you have a lovely, light, lemony pound cake.
We served this with our classic Limoncello Blueberry Sauce. I think it would be great with any kind of berries, really.
1/4 cup Lemon Juice
Pinch of Salt
Stir until sugar is dissolved, then add 12 ounces Blueberries, rinsed and picked over for stems and flowers
Continue stirring until Blueberries start to burst (about 8 minutes)
Then add: 1 Tablespoon Cornstarch, dissolved in 2 Tablespoons water
Continue stirring until sauce thickens enough to coat the back of a spoon