I loved being pregnant. I mean REALLY loved being pregnant. I was that annoying, always smiling, belly rubbing, eye roll inducing, soaking it in kind of pregnant gal. Maybe it was the three miscarriages that came before, and maybe it was that I was so completely flipping grateful that THIS WAS IT, that my life long desire to be a mother was actually going to be fulfilled.
Those 40 weeks were some of the happiest of my life despite the 17 weeks of torturous 24 hour nausea and despite the twice self administered daily heparin shots. I was high, high, high on hormone marination. And just as soon as I got pregnant, I craved lemon and completely lost my appetite for chocolate.
You know the Starbucks Lemon Loaf? The one with that little coating of hardened lemony sugar glaze? I lived for that but being the crazy vain disciplined bitch that I am, I only caved twice. Yes, twice. In 9 months! So, every time I see that lemon cake, or smell lemon it brings me back to the blissful days of incubating my little boy. This lemon cake is my mother’s recipe. It’s simple, lemony, delicious, kicks Starbucks’ Lemon Loaf’s processed ass and wait for it…it’s made entirely in the food processor. Continue reading (2550)