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!