Tuesday, April 17, 2012

Lemon Loaf

I am very happy that I am not truly accountable to the others in the Baking with Julia series because it turns out I am just horrible at keeping up with the recipes. My track record with this baking series is much like Katy Perry's song:

You're hot then you're cold
You're yes then you're no
You're in then you're out
You're baking and then you're not

Or something like that. All I know it that I skipped the pizza rustica because it seemed so horribly difficult and made the lemon loaf's l.e.m.o.n. loaf people! LEMON!

I was a little worried because the list of ingredients were simple and the lemon flavor was only coming from lemon zest. 

My little lemons....with an avocado so that they do not get lonely
The recipe was simple and did not even require an electric mixer which means that this recipe will be filed in my recipe box to make after the apocalypse (i.e. when we have no electricity but before the zombies come).

All I had to do was whisk:


Whisk some more and then dump into a pan:

I then popped it in the oven. I am not sure what I think about the lemon loaf. Mine was super dense but that may be because unlike what the recipe calls for, none of my ingredients were room temperature (because that would require me planning on making the loaf instead of just spontaneously making the loaf as a way of avoiding doing work). But added enough strawberries and whipped cream and anything is good. And if you are super lazy and chopping strawberries seems like too much work then you can slap on some strawberry jam with whipped cream (not that I did that or anything). 

One of the best things about this recipe is that in less than 30 minutes my kitchen went from this:

To this:

The details: Lemon Loaf Cake, page 252-253 Hosted by Truc and Michelle