We've had good prices here on lemons lately......and I love me some lemons. A while back I had a delicious lemon loaf that I could have sat down and eaten all by myself. After buying too many lemons....I decided to make some lemon loaf myself. It is really the lemon syrup or glaze that makes this loaf yummy. Very fitting for our fine spring weather.....with a cup of tea, coffee or what ever. The flavour is bright and lemony and the texture is coarse but moist.......I really like that you can make this with seemingly next to no special ingredients. If you have a lemon....you very likely will have everything else. You totally have to try this one....yes I mean you! I dare you to make just one. I'm just about to make my fifth one to bring over to my neighbour......her father is doing some volunteer work for our school while up for a visit.......and he's just as cute as a button too! And number six will be for my other neighbour's birthday........ It's like a lemon loaf factory here!Lemon Loaf
1/2 cup butter or margarine (at room temperature)
1 cup sugar
2 eggs (large)
1/2 cup milk
1 1/2 cups flour
1 1/8 tsp baking powder
1/2 tsp salt
the zest of one lemon
Cream together the butter and sugar. Add one egg and beat in. Add second egg and beat in. Mix in the milk. Set aside. Into a second bowl, sift the flour, baking soda, and salt. Grate in the zest of the lemon into the dry ingredients. Pour the dry ingredients over the top of the wet ingredients and mix just enough to moisten....do not beat this mixture. Pour into a lightly greased loaf pan (or line the bottom and long sides with baking paper to make it easier to remove) and bake at 350 F for 50-60 minutes or until a toothpick inserted into the center comes out clean.
While loaf is baking.....make the glaze by heating and stirring the juice of one lemon and 1/4 cup sugar over medium heat just until the sugar is all dissolved.
the juice of one lemon
1/4 cup sugar
When the loaf is finished baking, poke holes all over the top of the loaf with a toothpick and slowly spoon the glaze over the top allowing it to seep through the loaf. After letting set for 10 minutes, remove the loaf from the pan and set it on a cake rack to finish cooling.