LOTSA LEMON LOAF
From All You Magazine, February 2006. Perfect for teatime! Serve this with an almond/strawberry butter spread or lavender butter spread!
Provided by COOKGIRl
Categories Dessert
Time 1h
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Butter a 9" x 5" loaf pan, then line pan with parchment paper and butter the parchment paper.
- 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.
- Beat in the milk, 2-3 tablespons lemon juice, vanilla extract, baking powder and salt on medium speed.
- Finally, mix in the flour on low speed until batter is smooth.
- 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.
- GLAZE: In a small bowl whisk together the remaining 1/2 cup sugar and 1/2 cup lemon juice until the sugar dissolves.
- 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.
- 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.
- Remove the lemon loaf from parchment paper and place on a cake platter. Brush top with the rest of the glaze.
- Lightly sift powdered sugar over top of cake.
Nutrition Facts : Calories 3878.9, Fat 165.6, SaturatedFat 96.5, Cholesterol 1407.2, Sodium 1860.3, Carbohydrate 563, Fiber 6.3, Sugar 406.3, Protein 50.6
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