Life is very hectic this week, but I had to take a break from violin practicing to make this recipe this afternoon. The batter was pretty easy & quick to put together. The hardest part was zesting the lemons, so this is a recipe that anyone can bake.
I sliced into my loaf while it was still a bit warm and the crust was a tad crusty - perfect! In insides were soft and dense like pound cake - perfect, perfect! Mine turned out just a little bit drier than I'd like, but I was a bit sloppy in measuring my flour and being in AZ, I could reduce my flour a tiny bit next time. I have lots of strawberries in my fridge, so I think I'll serve my lemon loaf cake with some berries and whipped cream for an after-dinner dessert and I think the berries and cream will add a little moisture to help make the cake seem a little less dry.