When spring hands you snow, make lemon cake

Lemon loaf --  sunny & spring-like -- unlike today

Spring has arrived here in Canada. We know this because the snow is back. In several areas of my neighbourhood, the snow had disappeared. There were just little patches to be seen here and there. And then, this morning arrived. At first, there were just little streamers of snow -- doesn't that sound festive and fun? Streamers of snow...
Then, the streamers morphed into showers, which turned into all out snow. Long story short? It is all back again. Sigh.
When life hands you snow, make lemon loaf, glazed with lemon icing and topped with candied lemon slices. It looks fresh and summery. Unlike outside, which looks cold and discouraging and not at all like spring.

Lemon loaf
1 cup margarine or butter
1 cup sugar
4 eggs
1 cup flour
1 tsp lemon zest
1 tsp baking powder


Preheat oven to 350.
Cream butter or margarine with sugar until light and fluffy. Add eggs, one at a time, mixing thoroughly. In a small bowl, combine flour, lemon zest and baking powder. Stir with a small whisk until combined. Add to egg mixture. Beat two to three minutes until combined. Batter will be thick. Pour into greased loaf pan. Bake for 1 hour, or until a toothpick inserted into the centre comes out clean.Cool in pan for 15 minutes and then turn onto wire rack to cool thoroughly before glazing.


For the glaze
1/2 cup icing sugar
1-2 tsp milk
1 1/2 tsp lemon juice.
Stir together and drizzle over the cooled loaf

To candy the lemon slices: thinly slice half a lemon. Combine 1/2 cup sugar with 1/2 cup water in a small heavy saucepan. Heat on medium, until sugar dissolves. Add lemon slices and boil for about 5-10 minutes (or until syrupy). Gently remove slices with a spoon and cool on baking parchment. When completely cooled, arrange on top of glazed loaf.