Three years ago, I posted this recipe for Lemon Pound Cake with Lemon Icing. It’s one of the first recipes I shared, as lemon loaf is one of my favorite things and I was so excited and proud of this cake. I am still proud of this recipe but when I went back to look at it, oh jeez, those pictures! I was just learning how to use my camera and I had NO idea how to edit. I was just flyin’ by the seat of my pants headlong into the blogging world. Or flyin’ on the whim of my tastebuds!
At the point when I posted this, I didn’t know if I could or would keep up a blog. I’m not known for sticking with things, that’s for certain. I’m more of a ‘try things out until I’m exhausted of it or something else catches my attention, then move on’ type of person. But, here it is, 3 years later and I’m still blogging like a maniac. It sounds funny, but keeping this blog updated and full of new and awesome recipes, has given me a sense of purpose. I love being in the kitchen playing around with ingredients and I love sharing it with anyone and everyone who will listen. Thank you to everyone who does!
I am purposefully not calling this pound cake anymore, as I have been told it most certainly is not. Ah, maybe it was wishful thinking back then. That’s ok though, I’m happy to call it the best dang lemon loaf ever!
Chocolate Chip Loaf: Omit the lemon juice, extract and zest. Add 1 teaspoon vanilla extract to cake and at the end stir in 1 cup chocolate chips. For the glaze, omit the lemon and use non-dairy milk and 1/2 tsp vanilla extract.
Meyer Lemon Loaf: Make exactly the same as the lemon loaf except use meyer lemon juice and zest in place of regular lemon.
Chai Loaf: Scald the 1/2c milk + 1 1/2 tablespoon milk and let 3 chai tea bags soak in it, covered, for 15 minutes. Press all the milk out of the teabags. Remove the 1 1/2 tablespoon and set it aside for the glaze. Omit the extract and zest from the cake and add 1 teaspoon vanilla extract. For the glaze, omit the lemon and use the reserved chai milk and 1/8 teaspoon vanilla extract.
Orange Coconut Loaf: Replace the lemon zest and extract with orange zest and extract in the cake. Fold in 1 cup shredded unsweetened coconut at the end. For the glaze substitute the lemon juice and and zest with orange juice and zest (or coconut milk and orange zest, whichever is your preference.)
Blueberry Lemon Loaf: Fold in 1 cup fresh or frozen blueberries into the cake batter. Make everything else the same.
There so many other variations that can be done. Have fun with it. And please share how you made this Loaf Cake. I would love to hear and I would love love love to see pictures!