Classic Lemon Loaf

I haven't posted a new recipe in a while. This one is super simple and really good. It's from the October edition of the Chatelaine magazine.

As usual I altered it a little bit.

Ingredients:

1 3/4 cups all-purpose/plain flour
1 tsp baking soda
1/2 tsp salt
1 large lemon
1/2 cup butter or marg
1 cup granulated sugar
2 eggs, beaten
1 tsp vanilla
2/3 cup milk

Glaze:

3 tablespoons lemon juice
1/4 cup sugar



In a bowl, sieve the flour, salt, baking powder together, and then stir in grated peel of a lemon. The recipe calls for the peel of 1/2 a lemon, but I like to be able to taste the lemon.



Cream the sugar and butter together until smooth. Whisk in a mug, the two eggs, the milk and vanilla and gradually add it to the creamed mixture. Mix well.



Add flour mixture, mixing in with a wooden spoon. DO NOT OVERMIX.



Pour into a lined loaf pan (2lb) and pop into a preheated 350oF oven.



Cook for 55 to 65 minutes or until a skewer inserted in the centre of the loaf comes out clean.



Now this is where me and the recipe differ. The recipe says mix the lemon juice and sugar together, and put it on top of the loaf.

I say put the lemon juice and sugar in a pan, and bring to the boil, then pour on top of the loaf.

Which ever way you decide to do it, as soon as the loaf comes out of the oven, skewer some holes in the top of the loaf and pour the glaze over top. Cool in the pan for 10 minutes, then turn out of pan and leave to cool.





Now here is a Martha Stewart minute, a tool I just love in my kitchen. Its a lemon zester. I got mine from Lee Valley Tools, and although a little expensive, it's worth every penny.



I just wanted to add I got the parchment liner for the loaf pan from here when we were in Britain last.