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.
Susan, we don't do desserts, but anything lemon generally has me salivating. I think I might have to try this... I know Pete wouldn't mind. ;)
ReplyDeleteLOVE lemon pound cake. Thank you for the new one.
ReplyDeleteI had to laugh at the soda/powder issue. This past weekend I was making a pumpkin roll with my Little Man helper... now, this Noni can get off track all on her own with the ingredients at this point in life... but, when I have a helper... well, I had a moment of really having to try to determine whether I had added both the soda and the powder to this recipe... decided to put it in the oven anyway. LOL! Must have gotten it all in since it turned out fine. I did know starting over wasn't going to be any better for me... my helper would have been just as busy trying to add new ingredients of his own and I would have had the same amount of distraction... I was lucky!! ;) blessings ~ tanna
Your post started my day with a smile. Your problem has nothing to do with age, it has more to do with distraction. I could write a book about the wages of distraction in my kitchen. Lets just say my trash can feels needed. By-the-by, I attached the instructions for homemade pie spice to the recipe as an Cook's Note. Have a great day. Blessings...Mary
ReplyDeleteI am happy to read I am not the only one; Your cake still came out great; I saved this recipe and planning to make it. Enjoyed your post...it reminded me of me.
ReplyDeleteRita
I saw this cake at Pam's and bookmarked it - it sounds really good. I remember when I was little watching my mom bake, she'd count out loud the number of cups of flour she was putting into the bowl. I'd be asking "Why are you counting, huh, huh, huh???" and she just kept ignoring me and counting louder. HA! Now I know why... distractions in the name of a little girl. Now I count out loud as I'm putting cups of flour into the bowl!And I never could keep straight when to use powder or soda, but I always have to double check the recipe and make sure I've got the right one on the counter.
ReplyDeleteWell I'm glad you didn't quit baking before making this pound cake. I did see it on Pam's blog but forgot to bookmark the recipe.
ReplyDeleteI do it too! Constantly telling dh not to talk to me while I bake!
ReplyDeleteI will go check the recipe, thanks!
I love anything made with lemon so I think that pound cake would be wonderful. I imagine your Oma would be impressed with the fine person and homemaker that you have become. rw
ReplyDeleteToo funny! And it's not age, you're not old enough! :)
ReplyDeleteMy sister and I had a discussion last week about one Christmas Eve that my mother turned to us and said: I can't cook anymore. She looked so sad. But she kept forgetting ingredients and things weren't turning out. We took over after that. So my sister now wants me to remember how old Mother was when she said that, 'cause she thinks it's happening to her. :)
The answer? She was 82.
I've already bookmarked this recipe and can't wait to try it. Human behavior is so interesting. I can be deliberately telling myself to do something a certain way and go ahead and do it the opposite way. Strange, isn't it?
ReplyDeleteThis sounds amazing and delicious. I love baking anything lemon. I do believe this is an easy mistake that we all have done at one time or the other.
ReplyDeleteI am totally smiling... I am forever forgetting ingredients in my baking. I just posted a fabulous banana bread recipe, and forgot to add the sugar.
ReplyDeleteLemon pound cake sounds delightful. I love the flavor of citrus in baked goods.
Cheers.
Velva
I've done the same thing several times but have actually gone through the whole recipe, baking and all before I discovered it, what a mess! But your pound cake looks like you did everything right! Amazing!
ReplyDeleteThe only time I bake is when I take a cake to my FIL. If I bake at home with just the two of us, it will never get eaten much beyond the first slices, Saves me a lot of time :) Diane
ReplyDeleteLove lemon pound cake! As to the soda / powder bit - powder would work in place of soda, but not the other way around (I think) Powder has a built in activator - soda needs the acid.
ReplyDeleteSusan, you are not alone and it has nothing to do with age! I've always done the same, saying: "Which one was I supposed to use? Soda or Powder? Oh, I have both containers out? Which one did I put in there??" What makes it even WORSE is that while I love cooking, I do NOT like baking, so that's what makes it bad. :)
ReplyDeleteAll I know is that you are so lucky your Grandma baked and you have those wonderful memories. I am like my Mom... she preferred cooking over baking. Although she did make the best damn apple pie I've ever had! ;)
Best,
Gloria
I find the baking soda confusing on USA recipes.
ReplyDeleteOver here we use bicarbonate of soda along with cream of tartare in scones and baking powder generally in cakes and a lot depends on whether we are using plain flour or self raising flour.