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Now with 100% more moose oven mitt photobomb.

I’ve been baking a lot more recently.  It’s mostly because of fruit.  Or rather, the need to get rid of fruit.  In this case, bananas and lemons.

The banana nut bread is an Allrecipes find made basically as is.  I normally halve the recipe because I’ll have the random three bananas that I didn’t want to eat because I only like bananas when they’re still slightly green.  The three bananas are normally enough for one loaf of banana nut bread, which is approximately all I want to eat at a time anyway.  I’ll also reduce the sugar by 25% as well, but that’s because I don’t really like really sweet banana nut bread.  Otherwise, it’s a good recipe as is.

The lemon pound cake is adapted from this recipe for Meyer lemon cake.  I have a normal lemon tree in the backyard and of course, I had a lot of lemons to get rid of.  I came across this recipe awhile ago and decided I’d try it out with normal lemons.  It’s pretty good as is, but I made a few adjustments because I like it when lemon cake punches you in the face with lemon flavor.

Key change was stabbing the cake several times with a bamboo skewer all the way to the bottom of the cake after taking it out of the oven and before pouring on the syrup so there’s syrupy lemoniness all the way through the cake.  I also increased the amount of lemon juice to 1/3 cup in the syrup but reduced the amount of sugar to a scant 1/4 cup.  Um, the glaze was probably 3 tbsp of lemon juice and something less than 1/2 cup of powdered sugar.  Like I said, I was looking to maximize the lemon flavor.

And…it’s good.  It’s really good.  It makes your  mouth water but it’s not so sour to make your lips pucker and there’s so much lemony goodness.  You should try it.

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