For the last few days, my right arm has been getting worse each day. So now, it’s bad enough that I need to stop typing for a day or two. Usually one does it, but sometimes, it takes two. But I might post photographs with only a few words.
And anyone who has an idea how to make a lemon-walnut loaf a little bit lighter, suggestions would be appreciated.
The current recipe is:
- 1 cup chopped nuts (walnuts)
- chopped lemon rind
- two eggs
- 2 cups flour
- 4 tablespoons butter
- Half a cup of sugar
- 2 teaspoons powdered baking powder
- a bit of salt
It rose well and tastes good, though a fresher lemon would have helped and I’m going to have to get a mini chopper for things like lemon rind. But it came out a bit heavy. More baking powder? A bit more flour? Less flour? More sugar? Bake longer? Suggestions will be gratefully taken.
I’m going to post some nice square pictures of flying squirrels, but that is going to be all that arm is going to do for a couple of days. You will survive without me. Given how much I use my hands and arm. It’s amazing it moves at all.
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Categories: baking, Food, Marilyn Armstrong
Take it easy.
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I hope your right arm feels better soon!
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If i’d stop using it, that would probably help. Using is less, but not less enough!
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I also was wondering if a little baking soda might help —
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I actually thought of that too. Next time. Must not be too bad. Everyone is still eating it.
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We use a microplane grater/zester for lemon rind, parmesan cheese etc. Your recipe sounds yummy! 🙂 Take good care of you and have Garry do the chopping. I have to get Dan to do that (plus opening jars, reaching into cupboards etc). You two stay well and safe! xo
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I tried to chop it with a big knife. It was not very successful. In fact, it basically didn’t work.
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I hope your arm gets better quickly, Marilyn. You have listed the flour here but I find the higher the ratio of sugar to flour, the heavier the cake. I usually prefer recipes that have 1/3 sugar to flour.
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It seemed a bit more sugar than is normal in loaf breads. I was wondering about that.
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Maybe try reducing the sugar a bit and see if it helps. I always cut the sugar when I bake.
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Take care of your arm! Here’s hoping that rest cures the problem, even temporarily. I know you shouldn’t answer by typing responses to these, but what have you tried for your arm pain? Heat alternated with cold packs (ice) might be worth a shot if you haven’t done it. Sure you have though. We’ll see you when things loosen up again. Take care!
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I have lidocaine patches (OTC) ones and they work pretty well. Otherwise, heating pads and rest.
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I don’t see flour listed, but you could sub out 1/2 cup flour for almond flour/meal. That makes such a light cake. Let Garry do the heavy mixing….rest that arm, Marilyn.
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I haven’t seen almond flour mix, though i also wasn’t looking. it would work well with this loaf which is full of chopped up walnuts anyway. There are two cups of flour. So a cup and a half of regular and a half a cup of almond? That would taste good, too.
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Yes, almond flour or almond meal would be great. One-half cup of that and 1-1/2 cups regular flour. It gives a lighter, sweeter taste. It is a bit pricier, though. Usually comes in a 2# package.
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How much flour do you use Marilyn. If you want it lighter I’d add another Tbsp. butter, another tsp. baking powder. I wouldn’t use more than 1 1/2 flour. You could remove 1 Tbsp. of that flour too. Don’t under cook it either.
Leslie
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If you over cook it it will be dry. You want it light and and moist.
Leslie
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I was guessing you forgot to include the flour in the recipe when you wrote it. I’m sure it was in the cake! Do you use a flour sifter? I always sift twice, once when I measure out the flour and again when I transfer it to the bowl. Don’t know if that would make a difference or not.
Rest that arm, it’s obviously from too much typing as you are not lifting the bird feeder now.
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It’s that there’s not much ELSE to do! But year, much too much typing. And it should have said 2 cups of flour. I fixed it.
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I’m imagining that there is also some flour in the recipe. You might try adding 1/2 teaspoon of baking soda for a bit more leavening and lightness. I also find that using a microplane type grater to make very fine lemon zest adds more flavor, as does mixing the zest with the sugar and allowing it to infuse for 15 minutes or so before proceeding to creaming the butter and sugar together. Good luck and happy baking. And I do hope your arm feels better soon!
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I’m so glad I’ve got other bakers to talk to 🙂 Believe it of not, not everyone knows what making a cake lighter actually MEANS. I thought about a bit of baking soda, too … and less flour. As it cooled, it lightened a bit, so maybe another 5 minutes of baking would have helped too.
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