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.
- 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
- 1½ 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.
- 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.
- Once the loaf is completely cool, pour ⅓ 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 ⅓. 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.