Today’s recipe was borne from a lapse in thinking.
I had been craving lemon bars for the better part of a week when this loaf was made. I bought some Meyer lemons from Whole Foods and came home intent on making a tray to bring in to school. I juiced six lemons and a blood orange that I had lying around. The butter was perfectly softened, and I was ready to make some dessert.
Until I read the recipe wrong.
Somewhere between juicing those lemons and creaming that butter, I got it into my head that the recipe called for 1¾ cups of sugar in the crust.
It does not. That goes in the filling.
But of course that didn’t occur to me until I had successfully combined all of the butter with all of the sugar. So then I had to brainstorm ways to save those ingredients that I basically ruined. The end result was a sweet, dense pound cake, studded with lemon zest with the underlying tang of Meyer lemons and blood orange. The best part might actually be that the extra sugar crusted on top, making for a great crunch. Paired with a citrus-y glaze, this is one screw-up that didn’t turn out half bad!
I’m going to go ahead and call this recipe a success. Sure, I cannot read may be losing my mind, but at least I avoided a major baking flop!