LEMON LOAF WITH LEMON GLAZE REDUX X 2 25 MAY 2023
We're having a get-together tomorrow, with Patricia Y & Henry M (with Zooey & Bailey, of course, who stay with our three as we go out for lunch), and Jackie I. I'd promised them a LEMON LOAF WITH LEMON GLAZE; I assumed I could just double the recipe, so that's what I did. Mixing station . . . My biggest thrill when I make lemon anything is using the juicer. Doesn't take much to thrill me. Batter ready to go into loaf pan . . . So, did I learn from the last time, when the parchment paper wasn't high enough? As you can see, I did not. To make the loaves equal, I used the scale to weigh the amount of batter I put in each pan. Fresh out of the oven . . . . . . and on the cooling rack . . . I'm not pleased with the way these look; I have to learn how to make the parchment paper smoother. And they did not rise as much as I thought they should; perhaps a regular doubling of the recipe doesn't really work. And isn't this JUST the kind of thing that happens when you are making something for someone else? Jackie doesn't want glaze; Patricia does, so I'll make that tomorrow morning and put it into a ZIPLOC™ snack bag; she can cut off one corner and use it as a pastry bag to glaze the loaf. This Lemon Loaf goes best with whipped cream and blueberries or raspberries.
THE RECIPE I USED

STRAWBERRY MOUSSE #1 (WITH EGG YOLK) HERE