I have been baking just about all my life it seems. My grandmother always let me into her kitchen and she was a very fine baker. Her cakes were outstanding!! So, I know that you almost have to be a chemist to put all the ingredients together to make it work. Unlike regular cooking, baking must be exact. I know this.
So here is my problem. I have known forever that I have this problem and I have a very difficult time correcting it. When I see baking soda and/or baking powder in a recipe, invariably, I always interchange them. Not very smart. I take the time to get out the baking powder and the baking soda, look at each product, figure out which one I need and then pick up the wrong one. I know that baking soda is usually used when one of the ingredients is sour cream, sour milk or buttermilk. It is necessary to help the batter rise. Baking powder is used to help everything else rise. So, it happened again today. I always put my flour, salt and baking powder or soda in a separate bowl before adding to the batter. There, all is not lost if I make a mistake. So, once again, today, I ended up throwing out the flour, salt and baking powder....because it was not soda.
I honestly believe my baking days will soon be over. I could contribute this flaw in my skill to old age, but believe me, I have been doing it forever. Also, I have never gone ahead to bak with the wrong ingredient...maybe it would actually work.
Anyway, this is what came out of my oven today....with the first batch of flour thrown out. As Pam says on her blog, Pam's Midwest Kitchen Korner, this lemon pound cake is WONDERFUL!! I am just thrilled she shared it. Please check out her blog for the recipe.
Lemon Chess Tart w/ Shortbread Crust
3 hours ago