So here we are in week three/four of this #stayathome order and I am all in favor of it! The faster we can get rid of this virus, the faster we can get back to a new sense of normalcy. But a better one where we are nicer to those people in essential services that are in the front line of healthcare, and of course grocery stores, transport drivers, delivery people, cleaners, pickers and packers and anyone else making sure we have what we need to continue on. What an under appreciated group, risking their (and their families) lives so we can stay at home.

I’m going stir (and saute!) crazy – sorry couldn’t resist. I had the hardest time finding flour, even enlisted friends to help. Finally found some and bought some – but still no yeast. Thinking of ways to do what I love to do for you – cook, bake, and write/talk about food related buzz. I am trying my hand at a step-by-step videos on IGTV (look for foodinspires – Chef Chris – just look for the chili pepper logo). Check it out and let me know what you think. My first attempt at this so be kind 🙂 ! It takes just over 6 minutes to get a perfect lemon loaf cake ready for the oven. Minimal cleanup as well!

During stressful times as we are in, we need comfort and nothing says comfort more than cake. Send the link for this recipe to your friends and make the cake together. Then Zoom, Facetime, Whatsapp etc and share it over a cup of tea, a nice Chardonnay or Pinot Gris (or your favorite wine) and laugh – it truly is the best medicine. I’ve embellished (surprise) by decorating mine with candied Meyer lemons and blood orange slices. But you can use anything – even a simple lemon glaze –this loaf doesn’t need anything else, I just want it to look “pretty”.

One last thing, please let me know if the video was clear in its instruction – caveat – there were a couple of mistakes in my dialogue – call it nerves, but all is good in the recipe. Most importantly, I told you excess citrus sugar keeps in the fridge – please don’t store it in the fridge, just in the cupboard like regular sugar. If you would like to see other types of videos, just let me know. #stayhealthy #stayathome #washyourhands #eatcake #missingmyclasses #anewbeginning, #pandemicfood. As always – enjoy!

1½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
3 large eggs
1 cup granulated sugar
1 cup sour cream or yogurt
½ cup vegetable oil
Zest of 2 lemons or oranges
1 tbsp. lemon extract

Preheat oven to 350f and spray and line with parchment a 9” × 5” loaf pan – set aside
Zest the lemons into a medium sized bowl with the sugar and using your impeccably clean fingers, rub the zest into the sugar – you’ve just created – citrus sugar – set aside (store the excess in the cupboard not the fridge)
To a 2 cup measuring cup, add the oil, sour cream and eggs – whisk to combine
– I sent the video to my family before releasing on instagram and immediately my son wrote “what can I use instead of sour cream, none in the house”. Yogurt, and if you happen to have lemon flavored yogurt or even vanilla – use it, otherwise plain yogurt will do
Empty the contents into the sugar bowl, and add the lemon extract – whisk to mix
In another bowl, combine and whisk together flour, baking powder, salt
Add the egg mixture to the flour and stir to combine – don’t whisk too hard you just want it mixed
Pour and scrape the batter into the loaf tin – smooth the top
Bake for about 50 to 55 minutes – I always check 5 minutes before the minimum time – I checked at 45, 50 and 55 – 55 minutes and the toothpick came out clean – little batter at 50 minutes
Remove from the oven, let the cake cool in the pan for 10 minutes, loosen the edges with a knife and remove to a cooling rack
Drop off a piece at a friend’s house, then call them up and enjoy it with their company – and the wine of course!

Things in place!