LEMON LOAF WITH LEMON CREAM ICING

“I believe when life gives you lemons, you should make lemonade...and try to find someone whose life has given them vodka, and have a party.” - Ron White

 

I have to confess I'm not always in the mood for chocolate. A strong, fruit flavour is perfect at the end of a summer day.

What you’ll need:

For the lemon loaf:

1 ½ cups flour

1 heaping teaspoon baking powder

½ teaspoon baking soda

1 ¼ cup confectioner’s sugar

5 eggs

¼ cup lemon zest

¼ cup lemon juice

1 cup unsalted butter

¼ cup sour cream

1 tablespoon pure vanilla extract

For the icing:

1 cup confectioner’s sugar

4 – 6 tablespoons lemon juice

½ cup cream cheese

How to:

Make your loaf: 

1. Preheat oven to 190°Celsius. Brush down your cake tin with melted butter.

2. Whisk together flour, baking powder, baking soda and set aside.

3. In a bowl, combine sugar, lemon juice and lemon zest. Blend in eggs one at a time, mixing the entire time. Drizzle butter into the mixture. Then add sour cream and vanilla.

4. Combine the flour mixture in one third at a time. Whisk till smooth. Pour into pan and bake for 20 minutes or till toothpick inserted in the centre of the loaf comes out clean. Let cool.

Make your icing:

Blend together sugar, lemon juice and cream cheese till smooth.

Top it up:

Unmould cake once its cool and pour icing mixture on top. To prettify further decorate with slices of lemon.

Foodnotes:

If you can’t get enough lemon juice or if you want your cake to have less lemon flavor you can use orange juice in part.