I'm still working my way through the last bag of home grown lemons that I tend to acquire during citrus season, and thought that this Lemon Loaf Cake would be a great way to use up some of my bounty. I made the cake as is, but used entirely all-purpose flour (rather than cake flour), and used light sour cream (instead of regular). It is good. And I'm enjoying it even more now that I chilled it in the fridge. The texture was a little different than I expected (maybe because of the omission of cake flour), but it's still good, moist, and not too sweet or sour.
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