Loaf pan experiments continue. I was very intrigued by this yogurt cake recipe from the NY Times. Here is the link to it:

cooking.nytimes.com/rec…

There I was just trying to get work done and this recipe grabs my attention and the next thing you know, I am separating eggs. I normally don’t even bother with that element, but with this recipe, it felt important.

However, I did NOT use a mixer to whisk, because I just hate having to clean it. So I hand-whisked. Good exercise, I guess, and easier to clean.

The mini loaf pans came in real handy with this project. This is a lemon heavy recipe, and it was a bit overpowering. So I was basically cutting the lemon flavor with the variations.

The pure version tasted a bit like a lemon bar cheesecake. Not bad, but I could only take so much of it. Thank you mini loaf pan for your mini-ness.

In one loaf pan, I added honey. I have this honey I actually don’t like in the cupboard, and I have been trying to get rid of it. Worked well to cut the lemon, and there’s less honey in that jar now. All good.

In another, I added blueberry greek yogurt. This was an absolutely terrible idea and tasted horrible. The LOOK of the texture told me all I needed to know, but I went ahead and tried it and then into the garbage it went. Because these are mini loaf pans, the wasted food was minimal.

In the last loaf pan, I added cinnamon and shredded apple. This had an amazing aroma, cut the lemon (but not entirely), and was overall my favorite.

This concludes loaf pan experiment #2.