Lemon Loaf

Lemon Loaf

Serves 10-12 slices

Ingredients:

1-3/4 cups (425 mL) all-purpose flour

1 tsp. (5 mL) baking powder
1/2 tsp. (2 mL) salt
1-1/2 tsp. lemon zest
1/2 cup (125 mL) unsalted butter, at room temperature
1-1/4 cups (300 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
2/3 cup (150 mL) milk
3 Tbsp. lemon juice

Directions
Preheat oven to 350F. Grease a 9 × 5 inch loaf pan.
Blend flour with baking powder and salt in a bowl. Stir in lemon zest.
Beat butter in a bowl, using an electric mixer on medium. Gradually beat in 1 cup sugar. Beat for 2 minutes. Beat in eggs, vanilla and milk.
Using a wooden spoon, stir in flour mixture just until batter is moist. Don't overmix. Pour into loaf pan and smooth top.
Bake in the centre of a preheated oven until lightly golden and a cake tester inserted into the centre comes out clean, 55 to 65 min.
Do not fret if the top of your loaf cracks as it sets before batter has fully risen and it will split as it bakes.
Stir lemon juice with 1/4 cup sugar in a small bowl. Transfer pan to a rack. Immediately use a skewer to poke several holes into loaf. Brush half of glaze overtop. Cool loaf in pan for 10 minutes then run a knife around inside of pan. Remove loaf, then turn top-side up. Drizzle remaining glaze over loaf.