Melanie's Lemon Lemon Loaf

I'm glad someone else picked this recipe to make, because I probably wouldn't have picked it myself. It's not that I don't like lemon, I just don't love lemon. So it was fun for me to make something out of my ordinary.

I was surprised to find all the ingredients here! They weren't all the exact same as you'd find in the US...the sour cream was a bit more yellow, the lemons here are green on the outside though yellow inside (I was worried the lemon zest would turn it green but it stayed a nice yellow color) and the butter (all dairy here for that matter) has a strange odor and taste. But I think it turned out fine nonetheless.

I opted to half the recipe because I only have one bread pan, plus Josh is gone this whole week and I didn't think I could eat two whole loaves by myself! I used regular flour and medium eggs instead because that's what I had, I made a few minor measurement modifications due to the high elevation, and I used a blender rather than a food processor. The bottom and sides got a little too dark, but that's what happens when your oven only has temperature settings of low, medium, or high. I used both the lemon syrup and the glaze, but I think I would have preferred to only use the glaze. I thought the syrup was a little too much, but the glaze is definitely a must! I also thought there was a little too much butter for my taste.

I liked it better after it sat overnight probably because it gave the burnt bottom time to soften some, and I've already eaten half the loaf! Even though I like it, I probably won't make it again. I'd rather spend my energy on a different kind of bread.