We started out with the getting the lemons zested!
Then we mixed up the flour and heavy cream and lemon zest and the eggs. There was more in it, but I can't remember... you can check out the recipes on the hosts of this week's recipe at Treats or The Beauty of Life. They have some great pictures!
We got it all mixed and into the oven. The recipe said to let it cook for 50-60 minutes, but in the world of breads I have learned they take a lot longer. I blame the Colorado altitude! So, after about 70 minutes in the oven, it looked done, even though the top didn't split, so I used a toothpick and it came out clean so I called it fully cooked! After letting it cool for a approximately four seconds, I cut a piece and had the first bite! I really waited a lot longer than four seconds, but I was anxiously awaiting it to cool!
I was a little surprised at how non-lemony it turned out to be. We thought about making some lemony icing to put on top, but figured we didn't need that much sugar and that it was excellent by itself. I think it would be great for a strawberry shortcake type of dessert and I think I would make it again someday!
I also learned that it needed a lot of grease in the pan... but somehow we didn't mind eating the bottom that got stuck in the pan! Don't tell!