Before I get to this week’s recipe let me brag a little about my sister. This weekend I got to watch her graduate from Gonzaga University and I am so proud of her! She has worked so hard over the last four years and it was great being able to watch her and her sweet roommates (the Sinto sisters) walk across the stage and get their diplomas. They’re going to do big things!
Back to baking this week!
I’ve gotta admit, I don’t really like cakes. I like the sponge, but frosting is something I could do without. Most of the time it’s just too sweet for me.
I do like loaf cakes though. You get the nice spongy, cakey goodness without the overwhelming sweetness of frosting. A nice glaze (chocolate, lemon, etc.) and you’re good to go.
They also don’t take a lot of work to assemble like their larger cake cousin. Bake it in a loaf pan, take it out, drizzle with glaze and done!
I like this cake because it’s perfect for those nice warm and sunny Spring/Summer days.
Light, filled with blueberries and with a nice lemony flavour to make your tastebuds sing. It’s perfect!