Lemon Loaf Cake

I'm writing this post as I lie down on my bed, covered in a big blanket, with a tissue box to my left and my cat cuddled up next to me on my right. I'm still recovering from a flu which doesn't seem like it's going away anytime soon. But with a little bit of Jack Johnson, a dam to my river of worries about my midterms (nerd alert) and some happy blogging vibes, a flu won't be the end of me.

I've been baking this cake quite a lot in the past 2 months, it has now become another family favorite. Frankly, this list keeps growing so I'm no longer keeping count. I must say that this sometimes works against my favor on busy days when I have no time nor energy to bake. But my mom pulls out the puppy-dog eyes and I'm sold; running to the kitchen to start mixing and baking.

Lemon zest, anyone?

This cake's very simple to make (as most of what I love to bake is) and is one of those cakes you can keep in an air-tight container all week long without it getting spoiled. I love having a slice of this for breakfast with some green tea: HEAVEN! Seriously, who has cereal in the morning when you have a beautiful cake waiting for you to indulge in?

A ray of sunshine

If you've got extra cake batter left then I suggest you have some fun with it by making some cupcakes. Top them off with ever-so-light cream cheese frosting and a touch of lemon zest.

Looks like a party, doesn't it?

Lemon Loaf Cake adapted from The Complete Magnolia Bakery Cookbook

For the cake:
2 sticks of butter (approx. 200g), softened
2 cups sugar
4 large eggs, at room temperature
1½ cups self-rising flour
1¼ cups all-purpose flour
1 cup milk
1 teaspoon vanilla extract

1 teaspoon of lemon essence/flavoring

zest of 2 lemons

• Preheat oven to 180°C (350°F)
• Grease and lightly flour a large loaf pan; line the bottom with parchment paper.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• Add the sugar gradually and beat for 3 minutes until fluffy.
• Add the eggs one at a time, beating well after each addition.
• Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. (Note: you can simply mix in the vanilla extract with the milk to make the alternation easier)
• Add the lemon essence/flavoring and the lemon zest and mix until well incorporated.
• Pour the batter into the loaf pan.
• Bake for 45 minutes or until a cake tester inserted into the center of the cake comes out clean.
• Let the cake cool in the pan for ten minutes.
• Remove from pan and cool completely on wire rack.
• Slice a nice big piece. Enjoy!

For the cream cheese frosting, I've used my favorite: Sweetapolita's Fluffy Cream Cheese Icing recipe. 

Happy Baking!