Yesterday I walked around with a pound of flour in my backpack. No biggie.
I find that I go through a scary amount of flour. As in, so much that I try to purposefully forget when I bought the bag I can suddenly see the bottom of, so that way I can’t calculate just how quickly I went through it all.
Sometimes my head sounds a little like this:
Gosh, I’m almost out of flour again. When exactly did I buy this? *remembers that it was only a week ago* Gee, I don’t remember, it was probably a month ago or something.
I’m not very good at fooling myself.
I am, however, pretty gosh darn good at mixing flour into batter and pouring it into loaf pans (or at least that’s what I like to tell myself). And sometimes when that happens, we get lemon scented loaf cake, and all is good with the world.
I called this a loaf cake because it’s like a combo of a quick bread and a pound cake- virtuous enough to eat for breakfast, or decadent enough for a light dessert. Also, tasty enough to eat all day, every day.
The method to this madness is pretty straightforward: some flour, some leaveners, some oil, some yogurt. Mix it together. Dump it in a greased loaf pan. Stick it in a hot oven. We’ve been here before- you know the drill.
May there be bread/cake in your future, and infinite bags of flour in your pantry. If you run out, don’t come to me; I’ll probably be in the same boat as you.
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Lemon Scented Loaf Cake
adapted slightly from My New Roots
2 ¼ cups white whole wheat flour
1 tsp. aluminum-free baking powder
½ tsp. baking soda
½ tsp. salt
3 Tbsp. coconut oil, solid and at room temperature
½ cup organic raw cane sugar
2 Tbsp. applesauce
1 flax egg (1 Tbsp. ground flax seed mixed with 3 Tbsp. water)
2 egg whites
2 tsp. pure vanilla extract
1/4 tsp. butter extract
1/4 tsp. almond extract
Finely grated zest of 1 organic lemon
1 cup plain fat free Greek yogurt
Preheat oven to 350F. Grease a 9×5 inch loaf pan and set aside. In a medium bowl, whisk or sift the flour, baking powder, baking soda, and salt. Set aside.
Using a stand mixer or hand beaters, beat together the coconut oil and sugar for 2-3 minutes at medium speed. Beat in the applesauce and continue at medium speed for one more minute. Add the flax egg and egg whites one at a time, waiting until each is fully incorporated before adding the next one. Add the vanilla, butter, and almond extracts and the lemon zest and beat until fully combined.
Turn mixer speed to low and add one third of the flour mixture, then 1/2 cup yogurt, another third flour, the second 1/2 cup yogurt, and finally the remaining flour mixture. Mix until just combined and no flour streaks remain.
Spoon batter into prepared loaf pan and bake for about 50 minutes, until a skewer inserted in the center comes out clean. Let cool in pan before removing to serve.