After a full weekend of prenatal classes, gardening and spring cleaning, I finally had the chance to bake my favorite lemon loaf recipe from my Better Homes and Garden cookbook. Light and fluffy, it’s the perfect combination of sweet and tartiness. I love anything lemon.
1 3/4 cup flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
1 cup milk
1/4 cup cooking oil
2 tsp finely shredded lemon peel (I used 3 tsp)
1 tbsp lemon juice (I used 1 1/2 tbsp)
2 tbsp lemon juice
1 tbsp sugar
Preheat oven to 350.
Grease a bread loaf pan (8x4x2). In a medium sized bowl, stir together the flour, sugar, baking powder and salt. Make a well in the center and set aside.
In another medium bowl, combine the egg, milk, oil, lemon peel and lemon juice. Add the egg mixture all at once to the flour mixture and stir until just combined. The batter will be lumpy. Pour the batter into the loaf pan and bake for 50-55 minutes until a toothpick inserted near the center comes out clean.
Mix the lemon and sugar until dissolved and brush over the bread as soon as it comes out of the oven.
mmmm mmmm lemony goodness. I’ve already devoured two slices.