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Mom’s Tangy Lemon Loaf
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Description
This not too sweet, not too tart loaf pairs perfectly with a glass of milk or a cup of tea. One of my all-time favorite recipes. Simple yet delicious!
Ingredients
- ½ cups Butter
- 1 cup Sugar
- 2 whole Eggs
- Zest Of Whole Lemon
- 1-½ cup Flour
- ¾ teaspoons Salt
- 1-½ teaspoon Baking Powder
- 1 cup Milk
- _____
- FOR THE GLAZE:
- ⅓ cups Sugar
- 3 Tablespoons Lemon Juice
Preparation
1. Beat together butter and sugar until creamy.
2. Add eggs and lemon zest.
3. Mix the dry ingredients in a separate bowl.
4. Incorporate dry ingredients into the bowl of wet ingredients, alternating with milk. I added vinegar to the milk last time and uh … hello moist cake. Worth a try!
5. Butter a loaf pan and dust with flour.
6. Bake at 350 degrees until beautifully golden (about an hour).
7. To make the glaze, mix the sugar and lemon juice and brush on top of the loaf while still warm.
I usually cut a piece off the end and dip it in the juice … yum! Enjoy!
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skinnycook on 2.10.2010
Made this yesterday and it was very good! It’s a very thin batter and I was afraid at first. But it turned into a wonderful loaf. I also loved the glaze. It seemed like a lot of glaze, but when the loaf cooled the glaze turned into ‘crunchy lemon goodness’!