Kitchen

[Mindy D]

Chickenbutt, I know u are an experienced cook, but are the leaving agents all within their use by dates? Just a thought. Over beating? Undercooking-oven temperature off, ratio off, fat sugar to egg flour? Make a glaze and add more lemon to the glaze, or make trifle and use lemon instant pudding made with half and half, or vanilla with half and half. Looks good to me, I would just fill in the saggy area with icing and eat it with a smile,

[chickenbutt]

On 4/14/2015 Mindy D said: Chickenbutt, I know u are an experienced cook, but are the leaving agents all within their use by dates? Just a thought.

Yuppers! It was an odd thing. You'd think if it were just about the leavening that none of it would have risen. But it came up, right from the beginning of the baking, except for that tunnel in the middle. This was addressed in the beginning and I even double-checked to make sure. But I knew that I had JUST purchased a new baking powder like either that week or the week before.

[Toppers]

That loaf looks amazing, chickenbutt! It looks like something that came out of a professional bakery! You should be so proud of yourself, for figuring out the mishap. I doubt if I could have figured it out, and I have been baking for just about as long as you have, so I am totally impressed!

[Mindy D]

I was just looking at the actual ingredients used in Starbucks and it includes buttermilk.

[Mindy D]

Here is the same recipe, from Todd Wilbur. He's the guy that makes the copycat recipes. It's the same as yours. INGREDIENTS Nutrition SERVINGS 12 UNITS US 1 1/2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 eggs, room temp 1 cup sugar 2 tablespoons butter, softened 1 teaspoon vanilla extract 2 teaspoons lemon extract 1/3 cup lemon juice 1/2 cup oil zest of one lemon Glaze 1 cup powdered sugar 2 tablespoons whole milk 1/2 teaspoon lemon extract On Sale Near You See what's on sale in recipes and in your Grocery List. Find stores

[LooPY]

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[chickenbutt]

On 4/14/2015 northernlights said:

That loaf looks amazing, chickenbutt! It looks like something that came out of a professional bakery! You should be so proud of yourself, for figuring out the mishap. I doubt if I could have figured it out, and I have been baking for just about as long as you have, so I am totally impressed!

Well, I don't know about that but Thank You! My second pic looked kind of poor because I cut it with a nylon knife that was too thick for that purpose so I wished I had taken the picture later, after the next cut was done with a different knife.

I live inside my head a lot so I'm always thinking and figuring stuff out. I just crossed my fingers when I tried this second one and was glad that it was improved. The first one tasted good - it just looked really bad. Now I just need to bump up the volume so that it's a taller loaf.

[chickenbutt]

On 4/14/2015 Mindy D said: Here is the same recipe, from Todd Wilbur. He's the guy that makes the copycat recipes. It's the same as yours. INGREDIENTS Nutrition SERVINGS 12 UNITS US 1 1/2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 eggs, room temp 1 cup sugar 2 tablespoons butter, softened 1 teaspoon vanilla extract 2 teaspoons lemon extract 1/3 cup lemon juice 1/2 cup oil zest of one lemon Glaze 1 cup powdered sugar 2 tablespoons whole milk 1/2 teaspoon lemon extract On Sale Near You See what's on sale in recipes and in your Grocery List. Find stores

I notice that his recipe has lemon zest. I also added that. It seemed like the thing to do. I can't figure out what I must have done wrong, if this recipe works for others. But I like my revisions better and just want to now make it higher by increasing the recipe by about 50%.

I also like it with more lemon. With this second try, having increased the lemon, I could actually smell the lemon while it was baking.

I purchased a couple of his first books, a long time ago. While I have to admit that I never tried any of the recipes, some of them looked pretty good. I know he puts a lot into formulating them. He had a short-lived show on Food Network where he went around to chains and challenged that he could replicate their recipes. It was kitschy, but it was fun to watch.