My 126th experiment: Lemon bread

This is a Thanksgiving gift for a great friend who is sweet. The recipe is from KAF, I just scale it according to my common sense.

Recipe: Lemon bread (1 medium loaf)

Ingredients:
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1/2 tp lemon extract
- 3 TB lemon juice
- 1/2 cup sour cream
- 1 egg
- 1 tp salt
- 1 tp baking powder
- 1/2 tp baking soda
- 2 tp poppy seeds
- 1+1/2 cup unbleached all-purpose flour

Procedure:
1. Sieve together flour, baking powder, baking soda, salt.
2. Mix together sugar, oil, lemon juice, egg and sour cream. Beat until well mixed.
3. Add dry ingredients to wet ingredients all at once. Stir to incorporate. Add poppy seeds and mix well.
4. Bake at 350F for about 50 to 60 minutes until internal temperature reaches 190F.

Results:
2:40pm, ingredients:

3:03pm, wet ingredients and dry ingredients:

3:04pm, final batter:

3:04pm, batter height:

3:07pm, batter's thickness:

3:07pm, batter's height in pan:

3:09pm, additional water (about 2 TB) added and mixed in pan:

3:09pm, final batter height:

3:09pm, to bake at 350F:

3:53pm, loaf baked 42 minutes:

3:59pm, loaf's internal temperature 190F; soft crumb not strong enough to hold the thermometer:

3:59pm, thermometer coming out clean:

4:00pm, loaf's height:

4:00pm, loaf's top:

4:01pm, loaf's corner in pan:

4:00pm, loaf's crack:

4:04pm, loaf turned out:

4:04pm, loaf's side with wax paper:

5:23pm, loaf's side with wax paper removed:

5:23pm, comparing this loaf with pumpkin chocolate bread made on the same day:

Observations:
1. Unlike my pumpkin bread, this loaf rises uniformly and gives a flat top. I still do not know when a batter yields a flat-top loaf and when a mound-top loaf.
2. Use of wax paper allows the loaf to detach itself from the pan as is shrinks.
3. This is a sweet loaf alright. As a daily bread, I'd say probably 1/4 cup of sugar will be enough.