Guess what. I'm hobbling around like a one-legged-duck this morning.
I broke out some exercise moves yesterday, the likes of which my body hasn't seen since the Reagan administration and my muscles are in a bit of a panic. AKA. I'll likely need to keep up the physical work.
Last summer, I fell in love with a sweet little thang called Bikram yoga and I'm considering launching round two for this summer. How do you balance your sugar intake and exercise? Any suggestions?
So, sugar. The real star of the show. This lovely lemon loaf is perfect all alone, topped with whipped cream, or a scoop of vanilla ice-cream. I went with a sprinkle of fresh berries.
And we all know how my heart feels towards the lemon-raspberry combo. Too good. Game over.
Lemon Loaf Cake
For cake3/4 cup sugar
1/4 cup butter, softened
1 large egg
2 tablespoons plain or lemon-flavored yogurt
1/2 cups milk
1½ cup all-purpose flour
1 teaspoon baking powder
zest from 1 large lemon
juice from 1 large lemon
1/4 cup sugar
1/4 cup sugar
- Preheat oven to 350°F . Butter and flour an 8×4″ loaf pan; Set aside.
- In the bowl of a stand mixer, cream together sugar and butter. Add the egg and yogurt and mix to combine. Beat in the milk. In a separate bowl, sift together the flour and baking powder; dump into egg mixture and stir just until blended. Stir in lemon zest.
- Pour into prepared loaf pan; bake in preheated oven for 1 hour or until the top is golden and a toothpick inserted into the middle comes out clean. Once done, let the loaf sit in the pan for 5 minutes. Remove and place on a cooling rack with a plate underneath.
- To prepare glaze, whisk together the lemon juice and sugar until smooth. Pour over top of the warm cake. Let loaf cool completely before cutting.