Ingredients
-
3/4
-
2
-
1
-
4
-
1
-
3
-
2 - 3
-
1/2
-
1
-
1
-
1/2
-
1 1/2
-
-
-
Directions
Lotsa Lemon Loaf, From All You Magazine, February 2006 Perfect for teatime! Serve this with an almond/strawberry butter spread or lavender butter spread!, Simple to make with a wonderful texture and great lemony taste Served it with double cream and lemon curd , lemonlicious
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Butter a 9" X 5" Loaf Pan, Then Line Pan With Parchment Paper and Butter the Parchment Paper. |
|
3
Done
|
Loaf: Cream the Butter, 1 1/2 Cups Sugar and Lemon Peel on High Speed For 5 Minutes Using an Electric Mixer. Add the Eggs and Yolk One at a Time, Beating Well After Each Addition. |
|
4
Done
|
Beat in the Milk, 2-3 Tablespons Lemon Juice, Vanilla Extract, Baking Powder and Salt on Medium Speed. |
|
5
Done
|
Finally, Mix in the Flour on Low Speed Until Batter Is Smooth. |
|
6
Done
|
Pour Batter Into the Prepared Loaf Pan, Smooth the Top and Bake 1 Hour or Until Toothpick Inserted in Center of Loaf Comes Out Clean. |
|
7
Done
|
Glaze: in a Small Bowl Whisk Together the Remaining 1/2 Cup Sugar and 1/2 Cup Lemon Juice Until the Sugar Dissolves. |
|
8
Done
|
Allow the Loaf to Cool in Pan For 10 Minutes Then Grasp the Parchment Paper on the Sides and Carefully Transfer to a Wire Rack. |
|
9
Done
|
Prick the Top of the Loaf All Over With a Toothpick. Brush 1/4 of the Glaze Onto the Loaf and Let Sit For 5 Minutes. Repeat This Process Two More Times, Reserving 1/4 of the Remaining Glaze. |
|
10
Done
|
Remove the Lemon Loaf from Parchment Paper and Place on a Cake Platter. Brush Top With the Rest of the Glaze. |
|
11
Done
|
Lightly Sift Powdered Sugar Over Top of Cake. |
