Lemon Loaf
Yield
1 loafPrep
30 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cup |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
large |
|
| ½ | cup |
milk
|
|
| ½ | cup |
vegetable oil
|
|
| 1 ½ | teaspoon |
lemon zest
grated |
|
| 4 ½ | tablespoon |
lemon juice
|
|
| ⅓ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
large |
|
| 118 | ml |
milk
|
|
| 118 | ml |
vegetable oil
|
|
| 7.5 | ml |
lemon zest
grated |
|
| 68 | ml |
lemon juice
|
|
| 79 | ml |
sugar
|
|
Directions
In large bowl, stir together flour, sugar, baking powder, and salt.
In small bowl, beat eggs lightly then beat in milk, oil and lemon peel.
Add liquid to flour mixture and stir to blend.
Pour into greased and floured 8x5 inch loaf pan.
Bake in preheated 350℉ (180℃) F oven for 40 to 45 minutes or until toothpick inserted in center comes out clean.
Prepare lemon glaze.
When bread finishes baking, use a long wooden skewer and poke holes into the bread.
Let cool in pan about 15 minutes; then turn out on rack to finish cooling.
Lemon Glaze: Combine lemon juice and sugar in small saucepan.
Place over medium heat and cook, stirring until sugar dissolve.
