I have been wanting to make Annie's Eats' newest cake recipe since she posted it at the end of August. I do not like cake - I have been known to have Jello on my birthday - but I love citrus, so a lemon loaf cake intrigued me. It uses a ridiculous amount of lemons (both their juice and their zest) so I knew it would be a little sour as well as sweet. This most likely means that Mom will hate it, but I love that sweet-and-sour, tangy and sugary thing that citrus cakes got going on!
While Annie claimed it was easy to make, I would like to elaborate on that. It kind of took me a while. Perhaps this is due to the fact that I am half asleep and drugged with Benadryl, or the fact that I am the world's slowest lemon zester and juicer. But I like to blame the fact that you have to make the cake, zest and juice 3 lemons, make a syrup, and make a drizzle a glaze. Multiple parts to a cake means multiple hours if you are in a Benadryl daze! It was okay though, since I had the whole night to keep myself entertained.
It's in the oven now, and my entire house smells like lemons. Definitely a plus about this cake! Considering it's already 9:30, way past my bedtime, you may have to wait for photos and an update on the flavors of this baby. I'll be grabbing a piece for breakfast- because yes, you can tell yourself eating lemon cake is breakfast because it has fruit in it.
Recipe:
lemon loaf cake
