I’ve been thinking of going back to writing lately (professionally). I used to be a freelance writer, and I published a couple of articles here and there, and wrote for the university’s newspaper while I was doing my undergrad. I remember the rush. The deadlines. The spontaneous creativity. The endless writer’s block, and the extreme liberation of those thoughts once poured out. I loved manipulating words. Painting words. Broadening words. And rarely ever, did I delete a sentence, or two.
I particularly love symbolism in writing, and the frequent use of metaphors. I overheard a friend once say that in poetry class she was taught to write love letters using metaphors. Apparently a good love letter is embedded with metaphors, and I agree. Just think of Patrick Suskind’s ‘Perfume’, and you’ll be instantly reminded of the magnificent power of metaphors. I think every time I blog I go back to the same idea: writing, and my desire of it. I will write again, but all in good time.
For now, I baked this lemon loaf.. It is hard to capture a picture of the loaf since I almost always test my patience with cooling times and fail. I would say about 60 percent of the time I end up gambling with the end result of a recipe due to lack of patience (with cooling). However, I resulted to my plan B–which is, almost always, using cookie cutters to make seemingly okay shapes out of whatever it is I bake. It works.
Total time: 75 minutes (50 min for bake time)
- 1½ c. flour
- 1 (3.4 oz.) package, instant Lemon pudding mix
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 3 eggs
- 1 c. sugar
- 2 Tbsp. butter, softened
- 1 tsp. vanilla
- 2 tsp. lemon extract
- ⅓ c. fresh lemon juice
- ½ c. oil
- ¾ c. plain Greek yogurt
- zest of one lemon
- 3 Tbsp. Butter, soft but not melted
- 1½ c. powdered sugar
- 3 Tbsp. lemon juice
- 1 tsp. lemon extract
- Preheat oven to 350 degrees. Line the bottom of a 5 x 9″ loaf pan with a piece of waxed paper. (With a pencil, trace the bottom of the pan on a piece of waxed paper and cut out with scissors.) Spray the pan, and waxed paper with non-stick baking spray. Set aside.
- In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and yogurt. Mix until evenly combined. Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. Add the lemon zest, and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until center is fully set, and a toothpick inserted comes out crumb free.
- After baking, let cool in the pan for 5-10 minutes. Run a knife around the sides of the pan, invert and remove from the pan, removing the waxed paper from the bottom. Cool completely on a cooling rack.
- For the frosting: Combine the butter, lemon juice and lemon extract with hand or stand mixer. Gradually add the powdered sugar, and beat until smooth and creamy. Evenly spread the frosting over the top of the loaf. Refrigerate to let frosting set completely before slicing. Refrigerate any leftovers in an airtight container.
Lessons Learned: I think I might use a Bundt cake pan next time, instead of a loaf pan. Makes for better photos. I also used Becel butter, instead of regular butter, and I used sweetener instead of white sugar. It turns out perfect each time. Enjoy 🙂