Today is an extra special day.
It's the kind of day that deserves lemony icing and a sweet lemon lime loaf cake. Cause you know, it's not every day you buy a house.
OMG did I just say that? Yes yes, I did. And it's true! My handsome man and I bought our first home together. →insert biggest lemon icing covered smile ever ←
To celebrate, I think we should all make this insanely delicious lemon lime loaf. I wish we could all celebrate together, but just knowing that you've got cake crumbs on your lips too will make me happy.
I'm not much of a dessert person, but this lemony cake is just about killing me. I know that calling something ‘perfect' often seems a little over the top, but that's how I feel about this. IMO it is, without any doubt, the best lemon lime loaf ever. No lie.
The cake itself isn't overly sweet and has a great citrus flavour. It manages to be both light and dense at the same time. I know that seem like a contradiction, but that's exactly how it feels when I eat it.
And then there's the icing …
That sweet lemony icing. I like to pour the icing on in 2 or 3 layers so it builds up, and I get extra with each bite. If you're not as keen on icing as I am you could always cut it back.
I figure that since I don't eat dessert often I should do it right when I do. Go big or go home.
A few tips for the perfect lemon lime loaf
- Don't over bake the cake! Overbaked cake = dry cake. Check it after 40 minutes by inserting a toothpick into the centre of the loaf. If it comes out clean, it's done. If there is batter left on the toothpick, it needs a little more time.
- Only use FRESH lemon and lime juice. Please promise me this. The stuff you buy in bottles has a very different flavour than fresh juice, and it will affect the taste of the loaf.
- To build up a thick layer of icing, you will need to put it on in several layers. Let each layer dry before pouring over the next layer.
This lemon lime loaf is perfectly moist with lots of citrus flavour and a thick layer of sweet lemony icing. It's almost impossible to eat just one piece!
- ½ cup salted butter, at room temperature
- 1 cup white sugar
- 3 large eggs
- ⅔ cup plain yogurt
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon and 1 lime
- 1 tablespoon fresh lime juice
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon sea salt
For the icing:
- 1 1/2 cups powdered sugar
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly squeezed lime juice
- A tiny pinch of sea salt
- Lemon and lime zest, for garnish
- Preheat the oven to 350 degrees. Grease and flour the inside of a loaf pan.
- In a large bowl cream together the butter and sugar. Add the eggs and yogurt, lemon and lime zest and juice and beat until everything is thoroughly mixed, about 30 seconds.
- In a medium-sized bowl, whisk together the flour, baking powder and sea salt. Add it to the large bowl and beat the batter just until everything comes together.
- Pour the batter into the loaf pan and bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the centre of the loaf comes out clean.
- Remove the loaf from the oven and let it cool in the pan for 10 minutes before carefully turning it out onto a cooling rack.
For the icing;
- In a small bowl mix the powdered sugar, lemon and lime juice and the tiny pinch of sea salt. If you would like it a little runnier, you can add a small splash of water. If you prefer your icing a little thicker, you can add a touch more powdered sugar.
To finish the loaf:
- Once the loaf is completely cool, pour 1/3 of the icing over top and let it drip down the sides. Wait for the icing to begin to harden, about 10 minutes, then pour over another 1/3. Once the second layer has begun to harden you can pour over the remaining icing.
- As soon as you pour the third layer of icing on the cake sprinkle the top with a little lemon and lime zest.