But it gets a hell of a lot worse when you start zesting a lemon into that bowl. A blueberry muffin is a glorious thing, rich vanilla cake with those complex and piney blueberries suspended throughout. Lemon zest problems play out with their most dire consequences in the case of the blueberry muffin. If I want a recipe for something lemon-flavored, why I am baking this chocolate pound cake?.Why not orange zest? Or grapefruit or lime? Or rose? Or vanilla? Or _?.
The next time you reach for your microplane, I want you to ask these questions of yourself: I would estimate that 99.9% of the time it doesn’t improve the recipe, it just makes it taste like lemon zest. Why do we*, as Americans, feel the need to “brighten up” all of our baked goods? Why are we so uncreative that adding lemon zest is apparently the only thing we can think to do to make a recipe our own? Adding lemon zest is usually the wrong choice. But it sure as shit doesn’t belong in half of the places it ends up. I love lemons, and lemon zest certainly has its place (specifically in recipes that have the words “lemon” or “citrus” in their title). -These needed a little something so I added the zest of 7 lemons, LOVE the recipe!.-Added lemon zest to these and they are even more yummers!.-Do you think lemon zest would brighten this up?.A consistent, and deeply troubling, theme over the last decade is well represented by the following comments: Sometimes, while wandering around the internet looking for recipes, I will read the comments.
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