Lemon Loaf
Tangy lemon drizzle that perfect as an afternoon snack with tea or morning delight with coffee.
Yield
4 servingsPrep
25 minCook
75 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lemon
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| 1 ½ | cups |
sugar
|
|
| ¾ | cup |
butter
|
|
| 3 | large |
eggs
|
|
| ¾ | cup |
milk
|
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lemon
|
|
| 532 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 355 | ml |
sugar
|
|
| 177 | ml |
butter
|
|
| 3 | large |
eggs
|
|
| 177 | ml |
milk
|
|
| 3E+1 | ml |
sugar
|
|
Directions
From lemon, grate 1 tablespoon peel and squeeze 4½ teaspoons lemon juice; set aside.
In large bowl with fork, mix flour, baking powder, salt and 4½ cups sugar.
Cut in butter until mixture resembles coarse crumbs.
Stir in peel.
In small bowl with fork, beat eggs slightly and stir in milk; then stir this mixture into flour mixture just until flour is moistened.
Spoon into greased loaf pan.
Bake at 350℉ (180℃) F for 1¼ hours.
Cool in pan on wire rack 10 minutes; remove from pan.
Heat lemon juice over medium-high heat, stirring in 2 tablespoons sugar.
Heat to boiling.
Cook, stirring, until slightly thickened, about 5 minutes.
With pastry brush, brush sugar mixture evenly over top of bread.
Serve warm, or cool loaf completely to serve later.
