Thursday, September 25, 2008

Lemon Loaf

Not too lemony and just perfect with a cup of tea, this comes from a Company's Coming book by Jean Pare. I'm not sure which one (so if anyone knows, please tell me!)

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
1/2-1 tsp of lemon extract (optional)
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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