Lemon Loaf

I’m like my mother.  I cannot look through a magazine without ripping out recipe’s I want to try.  Unfortunately, this results in a binder FULL of magazine pages that keeps getting added too almost weekly.  Add to that the recipes I find on other blogs that I want to try, and it’s the making of a serious problem.

I am trying to keep a handle on this problem habit, and am attempting to make at least 2 new recipes a month to find the keepers and toss the losers.

Yesterday, I found another keeper.  And the really great thing about this recipe, is it uses ingredients you almost always have on hand.  Perfect for when someone calls 20 minutes before they decided to “pop” in for a visit.

1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 large lemon
1/2 cup unsalted butter, at room temperature
1 1/4 cups sugar, divided
2 eggs
1 tsp vanilla
2/3 cup milk

Preheat oven to 350 and spray 9 x 5 loaf pan.  In a bowl, use a fork to stir flour with baking powder and salt.   Stir in the grated peel of half the lemon.

In a medium bowl, using electric mixer on medium, beat butter.  Gradually add in 1 cup of sugar.  Beat for 2 minutes.  Beat in eggs, vanilla and milk.   Using a wooden spoon, stir in flour mixture just until batter is moist.  Do not over mix.  Pour into loaf pan and smooth out the top.

Bake in the center of the oven until a skewer inserted in the middle comes out clean, 55 – 60 minutes.   While the loaf is baking, prepare the glaze.  In a small bowl squeeze 3 tbsp of lemon juice.  Stir in reserved 1/4 cup of sugar, do not worry if sugar does not dissolve completely.

When loaf is baked, remove pan to rack and immediately use skewer to poke several holes into loaf.  Drizzle or brush half the glaze overtop.  Cool loaf for 10 minutes, then run a knife around the edge of the pan.  Tip loaf out and turn top-side up.  Drizzle remaining glaze overtop.


Source: Chatelaine Magazine, October 2008


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