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.
Limoncello Blueberry Sauce
We served this with our classic Limoncello Blueberry Sauce. I think it would be great with any kind of berries, really.
In a medium saucepan, over medium heat, stir together:
1/2 cup Water
1/2 cup Sugar
1/2 cup Limoncello1/4 cup Lemon Juice
Pinch of Salt
Stir until sugar is dissolved, then add 12 ounces Blueberries, rinsed and picked over for stems and flowers
Then add: 1 Tablespoon Cornstarch, dissolved in 2 Tablespoons water
Continue stirring until sauce thickens enough to coat the back of a spoon
Print this recipe