Nick Bantock Inspired Vintage + Phenomenal Lemon Bread Recipe

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When I was creating this journal page for my Art Journal Basics class, you watched me create a little envelope that I didn't use on the finished page, so I'm showing the card I created that matches that page and I used the sweet little envelope.

I remember reading Griffin & Sabine SO VIVIDLY - opening all the little envelopes on those beautiful page, and it was just so very magical. Any time I can grab a small envelope die, I do it for that reason.

This envelope die set is cool because a) it fits these little stamp ephemera strips perfectly and b) you can create an optional window in the front so the contents are visible - for this one I used matte duralar. Those little stamps then become a gift attached to the card front - you can send this to a crafty friend and they can use those as ephemera on their next card! (Or enclose real postage stamps!)

The supplies I used are essentially the same as in the journal page class - the paper, stamps, envelope die, thanks die, paint and more - you can find the full list on the class page here - click supply list lesson. The process is the same as well.

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I hope you have a great week lined up!

I have a yumtastic recipe for you today! Whenever I can find local lemons, I buy as many as I can because they are not waxed, and I zest them and freeze the zest - I won't zest a grocery store lemon or lime - too much gross stuff on them. So Farmhouse had a bunch of Meyer lemons and I bought a TON and zested and juiced them all. Normally before I freeze the juice and zest I will make lemon bars, but an Irish woman I follow on TikTok caught my eye with a lemon recipe I thought I'd try and boy am I glad I did. The texture of it is amazing - it has a very tender, cake feeling - not that denseness you get with banana bread. I'm not sure if that's because it's part almond flour? I also got some vegan powdered sugar to make the lemony glaze with. I HATE powdered sugar - it tastes like death to me, and I think it's because it's made with bone char. I hate jello and non-vegan marshmallows for the same reason - they smell and taste like roadkill to me. And after I posted about this on Facebook, I found out that most of my friends didn't know about bone char in sugar either, so there you go. There are lots of vegan brands of regular sugar - just google them. The one I used is this one - I get it on Instacart, but it's in lots of places.

Polly Pocketsy Lemon Bread

Made dairy free & translated into weights/measures from this TikTok recipe

Beat until creamy:

• 175 g butter (Miyoko’s)
• 175 g white sugar
• 2 TBS fresh lemon zest

Beat in one at a time:

• 3 eggs

Mix:

• 115 g self-rising flour ( or flour + 1.5 tsp. Baking powder + ¼ tsp. salt)
• 75 g almond flour

Add the drys to the wets with 3 TBS fresh lemon juice and mix gently.

Bake in a greased & lined loaf pan for 35-40 at 320. (Mine went more like an hour @325) Mix lemon juice & vegan powdered sugar to make a glaze and glaze while hot. Rest & serve.

*Notes - either the Miyoko’s or my smallish eggs made the appearance of the batter dryer than in her video - if it’s your first time cooking with Miyoko’s vegan European style butter, you have to realize that it’s either a solid or a liquid :) so some batter will *seem* dryer in the creaming stage but are just fine while baking so don’t worry.

Loveyameanitmakethelemonbreadbye.

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