Wednesday, April 16, 2008

Lemon Loaf

If life throws you a lemon, bake lemon loaf ! This is a very moist and tangy dessert, I grated the entire lemon rind into the batter. Best when real lemon is used, not concentrate.

Lemon Loaf Recipe

1 cup sugar
6 Tbsp. butter
2 eggs, lightly beaten
1/2 cup milk
1 1/2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup walnuts, chopped
Grated rind of lemon

Cream together butter and sugar. Add eggs, on at a time and mix well after each addition. Combine dry ingredients. Add to creamed mixture, alternately with milk. Fold in nuts and lemon rind. Pour batter into a greased loaf pan and bake in a preheated 350 degree oven 40-45 minutes or until tooth pick inserted in center comes out clean.


1/2 cup sugar
Juice of lemon (2-3 Tbsp.)

Just before the loaf comes out of the oven, heat the sugar and lemon juice. Stir until the sugar dissolves. Poke holes in top of loaf with a fork, pour juice over. Cool in pan 5 minutes. Remove and cool on a wire rack.

Option: Top can be dusted with confectioners sugar

This recipe is adapted from "Generations" presented by local Mennonite Churches


Michelle said...

Gorgeous loaf Linda and glad to see "grated rind of a lemon". I always zest the entire lemon no matter what the recipe calls for!

OhioMom said...

Thanks Michelle, I think fresh trumps concentrate in this dessert :)

******* said...

I would eat too much of this, ohiomom! ;)

OhioMom said...

Maryann, fortunately in my household there are two males that make sure that my waistline will not expand, in fact I am lucky to get a piece ... LOL !