If you happen to have a fresh lemon available, the remaining ingredients needed to make this delightful Lemon Loaf are most likely waiting in your fridge and pantry.
Sometimes simple is best, lemon is the star ingredient in this recipe, all that is needed to make this light, tangy- sweet loaf.
Having never made this recipe before, I didn’t quite know what to expect but the lemony aroma coming from the oven was encouraging. I was a little concerned at the small amount of baking powder called for in the recipe but the loaf rose well and even developed that classic crack down the center of the loaf as it baked.
The recipe suggested not omitting the lemon sugar glaze and after a taste I quickly found out why. Hardly noticeable when brushed on, this glaze is absorbed by the loaf adding an extra tangy, sweet lemon taste!
½ cup butter
1 cup granulated sugar
½ cup milk
1½ cups flour
1 teaspoon baking powder
½ teaspoon salt
grated rind of 1 lemon
juice of 1 lemon
¼ cup granulated sugar
- In a large bowl cream butter and sugar.
- Add eggs one at a time beating well after each addition.
- Blend in milk.
- In another bowl sift flour, baking powder and salt. Stir in lemon rind.
- Add dry ingredients to butter mixture and stir just to moisten.
- Pour into a greased 9x5x3 inch loaf pan
- Bake in a preheated 350 degree F. oven for 1 hour until golden and it tests done with a cake tester or wooden skewer.
- Combine sugar and lemon juice in a small saucepan, heat and stir to dissolve sugar.
- Brush loaf with glaze.
- Allow to cool for 10 minutes before removing from pan.
Notes, Tips and Suggestions
- Greasing pan then lining with parchment ensures easy removal of loaf.
- For a different glaze combine 1/2 cup confectioners' sugar and enough lemon juice to make it of running consistency, pour over loaf when it has cooled. This glaze will not be absorbed by the loaf but harden on the top.