A food blog, good call R1. This combines my two top passions: reading and eating, how lovely. In an effort to add some colour to the blog I am including a picture of the lemon loaf I made yesterday. I made this loaf to accompany the nachos and meatballs served during the Flames game yesterday evening. I needed to find a sweet treat to make without chocolate.. this is rare for me but one of the fans in attendance at the Campbell-dome last night does not like chocolate (I know strange and suspect..however, we will leave my thoughts about non-chocolate-likers for another time.). I adapted this from a recipe I found after a google search and then fiddled with for my own liking. At this point I realize that fellow Reems' are aghast, wondering why I didn't first consult our dessert recipe guru Rose Reisman? Well be reassured that I have in fact made Rose's lemon poppyseed loaf in the past, and while tasty, it requires cream cheese, something I did not have on-hand.
While non-food related, you will see from the picture of the littlest grublet, taken an hour ago, (on APRIL 18th !!!) why I am suddenly becoming more at peace with the idea of moving back to BC...OK, enough rambling, here she is:
Lemon Tea Cake with Honey Glaze
3/4 cup sugar
1/4 cup veg oil OR melted butter
1/4 cup fresh lemon juice
2 tsp lemon zest
1 cup buttermilk (I used 1 cup milk plus a dollop of yogurt - with all the lemon juice in the recipe you could skip the yogurt. I added slightly more than 1 cup of milk because I decreased the fat content slightly from the original recipe)
21/2 cup flour (I used white although the original recipe calls for whole wheat)
1 T baking powder
1/2 tsp salt
1 tsp poppy seeds (optional, not in original recipe but I like the look)
Mix and then bake at 350 degrees for aprox 50 min in a reg size loaf pan. While still warm pierce with a wooden skewer or toothpick and top with glaze.
Combine and microwave for aprox one minute:
1/4 cup lemon juice (I used up my one lemon for the loaf portion of the recipe, I substituted lemon from a bottle and it still tasted good).
2 T honey
1 T sugar (I will probably skip the sugar next time and just use honey).
Before signing off I must pay homage to an amazing "koek" baker who is turning 86 years old today. Happy Birthday Grandma!