I never know where a new recipe is going to come from. Ideas originate everywhere; friends, family, magazines, newspapers, blogs, Facebook, the check-out line at the grocery store. Because I am always tuned-in for ‘inspirational’ cooking ideas, my antenna is always on alert to new and fun ideas.
Couple all of that with; my love of Meyer lemons, which I wrote about here, pound cake and pomegranate seeds and this recipe was a winner from the get-go. Perusing the latest on The Sprouted Kitchen, one of the blogs I follow (and of which Katie bought me the cookbook), the Meyer lemon loaf just about jumped off the screen and right onto my taste buds. I needed to make this recipe….soon. Fortunately I had all the ingredients in the house and set to work on this easy and delicious treat.
I’ve tweaked the recipe a bit; using unbleached flour in place of the gluten-free flours, and honey in place of the natural cane sugar, but the mellow sweetness of the Meyer lemons, coupled with the tart pomegranate seeds is a winning combination. I’ve enjoyed this lemon loaf treat with afternoon tea the last few days. Perfect!
You can see the delicate crumb in this photo.
Looks delicious!
You and yours would love this Marcia. Easy, fresh and tasty. Plus, doesn’t John have a lemon tree growing in your porch? You can get the lemons from there….