I have several recipes for loaf cakes on my French blog. They will soon arrive here! All of them have different textures, and I think there’s something for everyone. But the other day, at friends, I tasted a lemon loaf–a revelation! It was the lemon loaf I had dreamed of and aspired to achieve. I was determined to recreate its perfect consistency: it holds together even when sliced thinly, and remains moist even when exposed to air. I also wanted the cake not to rise too much and retain a geometrically regular shape, as this one does in its rectangular mold, without forming a large bump as it rises.
I had been wondering for ages how to achieve this texture and I already had some ideas. And when I tasted the cake that evening, I resolved to reproduce it.