Lemon Loaf Cake
Lemon Loaf Cake for breakfast has been my recent indulgence.
Although the lemons used came from a tree we have in our yard, there is no requirement to plant your own tree and grow your own lemons for this recipe. Store bought lemons are fine!
My friend, Caroline, recommended this recipe.
If Carrie recommends something, it must have made a big impression on her!
I was excited to give the recipe a try. I had to make only a couple changes because I didn’t have the ingredients called for on hand.
And I actually made lemon curd instead of buying it.
FYI super simple, folks. Lemon juice, peel, sugar, butter, eggs, salt. Heat. Stir. Thicken. Done.
But, if you don’t want to “embrace the homemade,” then absolutely — feel free to buy lemon curd.
I usually send most of the baked goods I make to work with Jeff to share.
But not this cake!
It’s all mine, aside from the two pieces we gave to our friends Ken and Eloisa (they loved it, by the way).
I’ve been storing the remaining slices in our freezer.
So for breakfast (after Jeff goes to work!) I pull out a slice, let it thaw just a bit, cut it into cubes and plop those cake cubes in my mouth one at a time.
Now that I think about it, I should probably share that last slice with Jeff . . .
ENJOY! – The Recipe Wench