We can't promise that making one of these will hasten the start of spring... but it couldn't hurt.
No poppy seeds, no pecans. When you have a lemon loaf this good, you don’t need anything else. Build a triple-threat combination of grated lemon zest, lemon syrup, and freshly squeezed lemon juice. In case it’s not zippy enough, the lemon loaf gets some extra zip from sour cream.
A cake that’s rich, sweet, AND free from white flour and refined sugar? How can this be? This Italian lemon and almond cake is similar to an American cheesecake, built from almond flour, polenta, and ricotta. By cutting back on the heaviness typical of American cheesecakes, you can focus on the lemon and almond flavors.
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