Our Favourite Lemon Loaf
February 25, 2013
Categories: Breads, Comfort Food, Dinner, Lunch, Snacks, Fruit, Lemon, British, North American, Pacific Northwest, Pacific Rim, Add it in the lunch box, Kid Pleaser, Make-Ahead, Baby Shower, Brunch, Easter, Entertaining, Fall/Autumn, Father's Day, Labor Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Regional Holiday, Romantic Dinner, St. Patrick's day, Summer, Sunday Dinner, Winter, Oven Bake, Vegetarian, Make it from scratch, Quick Breads, Kid's Lunches, Flour more
"This is for lemon lovers. Very good warm or cold. (have been making this for years and cannot remember where it came from, probably from my Mom.)"
- Serving Size: 1 (287 g)
- Calories 518.5
- Total Fat - 18.1 g
- Saturated Fat - 3.8 g
- Cholesterol - 59.3 mg
- Sodium - 189.2 mg
- Total Carbohydrate - 84.6 g
- Dietary Fiber - 1 g
- Sugars - 57 g
- Protein - 5.5 g
- Calcium - 25.8 mg
- Iron - 0.9 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.1 mg
Preheat oven to 350f degrees.
In a large bowl, cream butter and sugar.
Add eggs, one at a time, beating until creamy.
Blend in milk.
In another bowl, mix together flour, baking powder, salt and lemon rind.
Pour into batter,Stir to moisten.
Scrape into greased 9 x 5 inch loaf pan.
Bake in 350f degree oven for 55 to 60 minutes.
Cool in pan for 5 minutes.
Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over.
Combine lemon juice and sugar in saucepan.
Stir and heat till sugar is dissolved.
Spoon evenly over top of hot loaf.
Tips & Variations
No special items needed.