March brought fragrant Orange blossoms and beautiful sunshine right in my backyard( no bad feeling my readers with tons of snow ).March also brought Avid Baker's challenge really appropriate to this springy weather "Lemoniest Little Lemon Loaf" isn't this name sounds amazingly springy and bright.
This is my second challenge for Avid Bakers my first one is right here and you can learn all about Avid Bakers .Participating in all these challenge i have learned lots of different techniques and different ingredients. As in this challenge , i have never used cornmeal so using it in my lemon loaf was something new!!
My over experience with this recipe by Christina Marsigliese from Scientifically Sweet was overall good i used the recipe as is from right here ,the crunchy exterior was really good but i might use little bit more lemon juice next to make it more lemony and also i might try it without cornmeal as biting into cornmeal was little annoying.And Make sure you visit other members and their Lemony Loafs right here!!
Lemoniest Little Lemon Loaf
Flour 1 1/4 cup
Cornmeal 1/3 cup
Baking powder 1 tsp
Baking soda 1/4 tsp
salt 1/4 tsp
Egg yolk 1
Lemon zest 1 1/2 tbsp
Pure Cane Sugar 2/3 cup
Lemon Juice 1/4 cup
Oil 1/3 cup
Preheat oven at 350F and line loaf pan with parchment paper or foil
Sift together Flour,Baking powder and baking soda then mix in Cornmeal
Beat eggs ,egg yolk , salt and lemon zest until frothy for about 40 seconds
Now gradually add sugar while beating the mixture until pale and almost white in color and tripled for about 5 minutes
Mix together oil and lemon juice
Now add 1/3 of flour mixture to egg mixture and gently fold in with wide and flat rubber spatula
Pour half of lemon oil mixture to it and
repeat until all the flour and lemon mixture is incorporated
Pour the batter in prepared pan
and bake until top is brown for 30 mins or until toothpick inserted comes out clean (mine didn't get really browned and i didn't wanted it to dry out so i took it out on 35 mins)