lemon loaf

How To Make lemon loaf

• 1

  Heat oven to 350. Spray a loaf pan, or muffin tin. Cream the butter, sugar and lemon zest together; beat until fluffy.
• 2

  Add eggs one at a time, beating well between. Add 1 cup of the flour and the salt, mix well. Add the lemon juice.
• 3

  Add the second cup of flour, mixing well. Add the milk. Continue to mix until all ingredients are incorporated.
• 4

  Pour into loaf pan or muffin tins. Bake until lightly browned and pulling away from the sides, or approximately 35-40 minutes for the loaf pan, 20-25 for muffin tin.
• 5

  Remove from oven to cooling racks. Poke holes in the top.
• 6

  Combine the remaining lemon zest with lemon juice. In a liquid measuring cup, put 1 cup of powdered sugar and, with a fork, beat in 1 teaspoon of the lemon juice. Continue to beat it well, until the lumps are removed. Add the remaining juice. Adjust thickness by adding powder and/or juice. Place cake on a serving plate and pour icing over the top of the warm cake.
• 7

  NOTE: I make the icing very thin to start and pour it over the cake, allowing it to run into the holes and soak well. Then, I thicken it to about gravy thickness and drizzle it over. The two icing textures make an appealing presentation. **We find 3/4 C of sugar is sufficient, however you may bump it up to 1 full cup if it doesn't satisfy your sweet tooth.
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