I have a fondness for quick breads. They mix together quickly, I don’t have to deal with a bunch of pans and it’s easy to transport but can feed a lot of people. Perfect. Except this recipe isn’t quick. Sifting flour, melting and cooling butter, zesting and juicing lemons and using a food processor to mix the wet ingredients, and then folding it all together. Really?! I was game though and I thought that my food processor would be big enough to meet the recipes requirements because it’s a freaking bosch but I quickly learned of my mistake when I started adding the butter and it started leaking out of the lid. Grumpiness.
The Verdict: The bread itself doesn’t have a strong lemon flavor. The syrup you coat it in is pretty much straight up lemon so the top is tart but the rest of the cake is ho-hum. To be fair, it is moist and has a nice crumb.
Tips for Next Time: I spent way too much time on making the recipe for mixed feelings about a quick bread! Forget it, I’m moving on.
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