Lemon-Olive Oil Loaf

Grate 1 or 2 lemons to get the 2 (packed) teaspoons of peel and then squeeze the juice. Set both aside.

Preheat the oven to 350 F. Grease a standard loaf pan (approximately 4.5X8.5).

Stir together flour, baking powder and salt. Set aside.

Beat together olive oil and one cup of sugar until sugar melts and gets fluffy. Beat in eggs one at a time and then add grated lemon peel followed by vanilla extract.

Mix in the flour mixture alternately with milk. Pour batter into the loaf pan and bake until a toothpick inserted in the center comes out clean. This takes approximately an hour depending on your oven.

In the meantime, make the glaze. Combine the remaining ½ cup sugar and lemon juice in a small pan and keep stirring over low heat until the sugar melts.

Take the bread out of the oven and when it is warm, poke a few holes in the top of it. Keep drizzling on the glaze with a spoon until all of it is absorbed. I thought I ended up with way too much glaze for the bread and had to throw away a little.

Remove the loaf from pan, slice and store in the refrigerator to make it last longer.