Lemon Loaf Cake with Lemon Frosting
I’ve made a lot of lemon loafs in my day, and this is up there as one of my favorites. This was one of the last things I baked at my apartment in Oakland before I moved to Africa. The weather had been unseasonably warm that week and I wanted a bright and fresh dessert to bring to my going away drinks with friends. I technically should have been packing for my move but I decided instead to bake. While this may not have been the most responsible choice, it was certainly the more delicious one (and I can now say that I was fully packed before my flight, with about 30 minutes to spare :) ).
This loaf stays incredibly moist, and the lemon frosting was the perfect compliment to the cake. When I bake with lemons I want to really taste the tangy lemon flavor, I’m not a fan of the more subtle lemon taste. I had a few slices of cake leftover after that night and I can say I polished off the loaf the very next day.
Notes: I used sour cream and canola oil instead of yogurt and vegetable oil for the cake.