Cookaholics Bulletin Board

I actually have 2 questions:

1. I have an abundance of Meyer lemons so I found a recipe for Meyer Lemon loaf, made it and it was excellent. It was enough for 2 8" loaf pans and you bake for 55 minutes. If I want to use those mini loaf pans how long would I bake them?

2. The recipe calls for 2 2/3 cups cake flour. If I don't have enough cake flour can I add reg. flour to make up the difference? I don't know what the difference is between the two anyway.

Thanks

For smaller pans, start checking for doneness about half-way through the baking time. They may not take much less time than the large loaves.
Cake flour has less gluten, the protein that makes dough stretchy. For better results put 2 tbs. cornstarch in your measure, then fill with APF.(all purpose flour)