After my success with the Sharp cheddar zucchini loaf a few weeks back I thought I’d try my luck at the Classic lemon loaf recipe. I read the list of ingredients and almost gasped—I had every item on hand. Wow, just like a real person who bakes regularly! You know the type, they have a spare hour or two (!) so they decide to whip up a banana loaf, a tray of muffins and some cookies.
When I was a little girl visiting my grandparents on their farm in rural Manitoba my grandmother would rise early and while the rest of us were sleeping, she’d make fresh buns, cookies or cinnamon buns. We’d wake up to the smell of fresh-baked goods and my brother and I would eat so many that we’d have a tummy ache by noon.
I didn’t appreciate the organizational skills involved in the mass-production of baked goods. I just thought that when I’d grow up I would suddenly be effortlessly capable of flitting about the kitchen taking a dash or two of this and a cupful of that to make some perfectly cooked delectable treat for my family. I thought it was as natural an aspect of growing up as was developing gray hair. Not so. I’ve had gray hairs far longer than I’ve had a muffin tray or a 9- x 5-inch loaf pan.
Come to think of it, even though I have only ever lived in the city, I remember having visions of life as my grandmother: living on the farm, married with four children, tending to a large garden, baking in the mornings, bringing meals to my husband while he took short breaks from farming his fields and serving innumerable drop-in guests with sandwiches made with my morning fresh buns. My grandmother never made it seem like hard work but in hindsight I don’t have many memories of her sitting: she was always on the move, timing her tasks with such precision that she ran the household like clockwork.
So now here I am, decades later and nearly 39 years old, smugly proud that my lemon loaf that I threw together on this particular morning turned out just right. Our toddler was happy to play independently, so I thought I would just ‘whip up’ a lemon loaf. When I flicked on the twice-used hand mixer and was met with the loud whirring of its motor I thought, “What if my son calls out for me? Will I hear him?” But one minute later with the batter not over mixed I saw that he was still alive and well.
This recipe is simple and easy to follow, just like the Sharp cheddar zucchini loaf. You can easily make it while reminiscing about your grandmother and keeping one eye on a busy toddler. And, yes, it is delicious. Adult and toddler approved!