Lemon Loaf

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Processed with VSCO with s3 presetProcessed with VSCO with s3 presetIngredients

  • 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.

  1. 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
  2. Add eggs, sugar, sour cream and whisk – add the vegetable oil after the former ingredients have been mixed
  3. 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
  4. 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?)
  5. Add flour, baking powder, salt and finish stirring
  6. Then spoon it carefully into your baking pan, popping it in the oven for 50 minutes
  7. Careful here… the top will probably burn unless you tent the dish with aluminium foil at around 40 minutes
  8. 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”
  9. 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.

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