This might be the best cake ever invented. It is crumbly and moist and absolutely scrumptious! The coffee icing enhances the hazelnut flavour of the cake, and vice versa. The combination is truly one made in heaven!
My mom baked me this cake as a welcome home greeting over my holiday break. My family demolished it within a day, but not before I snapped a hasty picture of it — isn’t its heart shape just adorable?
Zucchini loaf is one of my favourite baked goods because it is positively delectable. There’s no two ways about it. Plus, I also pass it off as healthy. To be fair, I make my zucchini loaf with twice the amount of zucchini usually used in other recipes, so it is kind of healthy… right?!
If a cookie, muffin, loaf, or cake is supposed to be lemon flavoured, mine had better be as lemony as it possibly can be. We’re talking industrial quantities of zest and juice, here.
That means that when I’m baking with lemon, I will always modify the recipe and double or triple the quantity listed. What can I say? I just don’t trust other bakers’ descriptions of their recipes.
I made this loaf a few weeks ago, modified from a ho-hum recipe I found online, and it was incredible. This lemon loaf is moist and tangy, with the texture reminiscent of a pound cake, but with a fraction of the fat (success!). The yoghurt gives it a creamy texture that I couldn’t get enough of. And the lemon. Oh, the lemon! I will definitely be making this again!