- 3 large eggs
- 1 cup sugar
- 1 cup sour cream/Greek yogurt/if you’re in Germany “schlagsahne” works too
- 1/2 cup vegetable oil
- 2 tbsp. lemon zest
- 1-2 tbsp. lemon extract (or just use 3 lemons worth of zest for all of the lemon life)
- 1 1/2 cup flour
- 2 tsp baking powder
- 1/2 tsp salt to taste
Making baked goods is something of an obsession. Normally I stick with good old chocolate and walnuts for every recipe, but a coworker of mine has a deadly allergy to nuts… That has somewhat stopped me in my tracks. No walnuts? No almonds or chestnuts? How am I to bake? Then I remembered that fruit dessert exists. Lemon cakes, orange tartlets and plum pie- my mouth is already salivating. So this week in my slow plan to make my coworkers addicted to my cooking, I baked a classic lemon loaf. I used Averie Cook’s recipe with some…. adaptions due to my kitchen situation. Nonetheless substitutions.. YUM. I adapted this recipe from Averie Cooks.
- Preheat your oven to 350F, and prep a cooking pan for lemon loaf. The recipe I’m adapting from, Averie Cooks, recommends spraying with cooking spray… or you could be like me and douse a silicone baking dish in lemon olive oil – the loaf will be unbelievably moist
- Add eggs, sugar, sour cream and whisk – add the vegetable oil after the former ingredients have been mixed
- Add all of the lemon zest. If you can find the lemon extract, definitely try that (and let me know how it is) – but if not… add your three lemons worth of lemon zest
- Keep tasting! I based my whole recipe amounts of lemon on tasting the batter every half cup of lemon zest added. Ultimately I added some last minute cinnamon (because how can you not want cinnamon on everything?)
- Add flour, baking powder, salt and finish stirring
- Then spoon it carefully into your baking pan, popping it in the oven for 50 minutes
- Careful here… the top will probably burn unless you tent the dish with aluminium foil at around 40 minutes
- Let the loaf cool…. after taking it out…. OR just eat it hot- because damn, this stuff is better than Starbucks. Averie should rename it “Better than Starbucks”
- I chose not to make the glaze, because of the excessive oiling to the pan and it was delicious without it. Serve it to all your co-workers and enjoy the looks of awe on their faces when you tell them it took under 2 hours.
So in the end no one died because I didn’t have lemon extract and no one perished because I decided to use a little lemon juice and lemon olive oil (or that I eyed measurements for baking soda and powder). Success! There’s nothing like giving it a recipe a little personality. Next time, some poppy seeds are making an appearance for sure, maybe even a dash of maple syrup. Given that it disappeared in two days from the office- I’m fairly satisfied despite the lack of nuts and chocolate.