My parents are going to visit my Grandmother for Easter this year. Alas, I am unable to go (*shakes fist at plane ticket prices*), so in my stead I will be sending with them a tasty loaf’o’lemon cake. I think that’s an appropriate substitute for my presence.
(Sorry for the incredible yellow-ness of these pictures by the way; I didn’t have time to take them in natural light, so this is what food looks like with all the lights turned on in my apartment.)
I wanted to do something a little different for a dessert; I love chocolate, but have more and more recently been open to other flavors and a lemon cake/loaf sounded just right to me; yellows and lemons make me think of springtime and Easter. Besides, my Grandmother always has cookies at her house, and I’m not sure how well a frosted cake or cupcakes would have handled an eleven hour drive, so I thought a simple loaf of cakey goodness was the most logical choice, logistically.
I nabbed this recipe from Kim at Liv Life; she made Limoncello recently and since has been occasionally posting recipes using it. I have no limoncello of my own (not living in citrus-convenient California), but she said lemon juice would work just fine instead. Just to be clear, this recipe is not adapted…I didn’t change it one iota (except for its name…isn’t there something pleasant about alliteration?) – it didn’t need to be. I’m totally just being a copy cat today. *lazy dog stretch-and-yawn*
Since this was a gift I was unfortunately unable to sample it, though I did take a few strong whiffs – it was definitely lemony. It also pleasantly sprung back to the touch, so I think this will be a winner.
This is also, I just realized, another recipe using Greek yogurt. I’m starting to really like the texture it grants in a cake…plus I can pretend I’m being healthy. Double bonus (fruit AND yogurt?? This dessert is the epitome of health foods)!!
From Liv Life.