Thursday, September 25, 2008

Lemon Loaf


When you can get a bag of a bunch of lemons at the grocery store, this is a great treat to make. Fresh lemon juice is definitely bette than anything from a bottle, and if you can get your hands on Meyer lemons, I think they would work really well here. This loaf freezes well and is extra delicious with strawberries and a bit of whipping cream. You could also tuck a slice into a lunch box for a treat.

Adapted from Company's Coming

2 cups flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
3 large eggs
1/2 cup milk
1 1/2 tbsp lemon zest, grated (I use about 2 lemons)
1/2-1 tsp of lemon extract (optional.. or you could squeeze in the juice of 1 lemon, like I did)


1/4 cup lemon juice
1/4 cup icing sugar

In a bowl, whisk together the flour, baking powder, and salt.

In a separate bowl with an electric mixer, cream the butter and sugar together until fluffy. Add in the eggs one at a time, mixing well after each.

Add the flour mixture to the butter mixture in 3 parts, alternating with the milk in two parts, stirring until just combined. Stir in the lemon zest. (you could, at this point, add some lemon extract for some more lemony flavor. The actual loaf doesn't taste all that lemon-like) Pour batter into a greased loaf pan and bake approximately 1 hour at 325 F or until a skewer inserted in the middle comes out clean.

While the loaf is baking, whisk the lemon juice and icing sugar together until smooth. Poke holes randomly over the top of the loaf when you pull it out of the oven and gently spoon the juice mixture over top. Let the loaf cool completely before you remove it from the pan and slice.

Makes 16 slices
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