What was I thinking?
There I was standing in my driveway in the middle of the night in the freezing cold… so our puppy could go potty.
I haven’t had a pet since I was in high school. This is a big transition for me.
And then I looked up and saw the sky sparkling and twinkling- a sight I am not often awake and outside to witness. And at 9,000 ft it’s pretty spectacular. Suddenly I wasn’t so panicked. I took a deep breath and thought, it’s going to be okay. It’s going to be great.
Our new puppy, Nutmeg, has brought a lot of laughter to us already, and it’s only been a week. Cecilia loves to lay on the kitchen floor so Nutmeg can lick her face.
eww- It totally grosses me out. But her giggles fill me with so much joy.
Watching our puppy play in the snow, especially when he is playing with the kids in the snow is totally priceless.
And I am loving our early morning walks- it wakes me up more than a cup of coffee.
He’s worth being up in the middle of the night for. As long as it’s a temporary thing…
This lemon cake is almost as light and fluffy as our new puppy. It has two of my favorite ingredients- lemons and basil.
The lightness is because of the whipped egg whites. It’s worth the extra effort.
I bake this loaf, and most of my gluten free breads in mini bread pans. If you bake a lot of gluten free foods, I highly recommend getting a couple. Otherwise a small pyrex pan should work fine.
If you don’t have basil, this is also great as just a lemon loaf. But mint or thyme might be a nice substitute.
Another lemony recipe to try is this lemon poppy seed muffin recipe– it’s delish.
- 2 organic eggs, separated
- zest of 2 lemons
- juice of 1 lemon
- 2 tbsp organic sugar or honey
- 6-8 leaves basil, chopped
- 1/2 tsp baking powder
- 3/4 cup almond flour
- pinch of salt
Preheat oven to 350. Grease a small bread pan. Or use an 8 x 8 pyrex.
Separate the yolks and the whites in 2 medium bowls. Add lemon zest, lemon juice, and sugar to the yolks and mix with a hand mixer, or use your own arm strength. Add the basil, almond flour and baking powder mix until well combined.
Using a hand mixer, whip the egg whites with a pinch of salt. Gently fold the egg whites into the batter using a spatula.
Pour batter into a mini loaf pan. Bake for 22-28 minutes.
Let loaf cool. Serve warm or room temperature as is or with a dollop of whip cream.