Lotsa Lemon Loaf

Name: Lotsa Lemon Loaf
Cook time: 1 h
Total time: 1 h
Yield: 1 loaf
Ingredients: 3/4 cup unsalted butter, softened to room temperature; 2 cups white sugar; 1 tablespoon lemon peel, finely grated; 4 eggs, at room temperature; 1 egg yolk, at room temperature; 3 tablespoons milk; 2 -3 tablespoons fresh lemon juice, plus; 1/2 cup fresh lemon juice; 1 teaspoon pure vanilla extract (NOT imitation); 1 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups unbleached white flour; powdered sugar, for dusting

Submitted by COOKGIRl

"From All You Magazine, February 2006. Perfect for teatime! Serve this with an almond/strawberry butter spread or lavender butter spread!"

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photo by Sackville

Ready In:: 1hr
Ingredients:: 13
Yields:: 1 loaf

ingredients

³⁄₄ cup unsalted butter, softened to room temperature
2 cups white sugar
1 tablespoon lemon peel, finely grated
4 eggs, at room temperature
1 egg yolk, at room temperature
3 tablespoons milk
2 -3 tablespoons fresh lemon juice, plus
¹⁄₂ cup fresh lemon juice
1 teaspoon pure vanilla extract (NOT imitation)
1 teaspoon baking powder
¹⁄₂ teaspoon salt
1 ¹⁄₂ cups unbleached white flour
powdered sugar, for dusting

directions

Preheat oven to 350 degrees.
Butter a 9" x 5" loaf pan, then line pan with parchment paper and butter the parchment paper.
LOAF: Cream the butter, 1 1/2 cups sugar and lemon peel on high speed for 5 minutes using an electric mixer. Add the eggs and yolk one at a time, beating well after each addition.
Beat in the milk, 2-3 tablespons lemon juice, vanilla extract, baking powder and salt on medium speed.
Finally, mix in the flour on low speed until batter is smooth.
Pour batter into the prepared loaf pan, smooth the top and bake 1 hour or until toothpick inserted in center of loaf comes out clean.
GLAZE: In a small bowl whisk together the remaining 1/2 cup sugar and 1/2 cup lemon juice until the sugar dissolves.
Allow the loaf to cool in pan for 10 minutes then grasp the parchment paper on the sides and carefully transfer to a wire rack.
Prick the top of the loaf all over with a toothpick. Brush 1/4 of the glaze onto the loaf and let sit for 5 minutes. Repeat this process two more times, reserving 1/4 of the remaining glaze.
Remove the lemon loaf from parchment paper and place on a cake platter. Brush top with the rest of the glaze.
Lightly sift powdered sugar over top of cake.

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Reviews

Simple to make with a wonderful texture and great lemony taste. Served it with double cream and lemon curd.

Tulip-Fairy
lemonlicious

sprue
"Lotsa lemon" is right on the money. Delicious. I used my handheld mixer, and I believe it would have been much easier with the stand mixer, so next time I'll use it. We love lemon desserts, so I know we'll enjoy this one many times. Thanks very much.

Deb G
This turned out so nicely, very moist, a fine texture, gorgeous brown top. I loved it from start to finish, and gosh was it finished quickly! I did have to bake it longer than the recipe calls for, more like 90 minutes, but I covered the loaf with foil after 60 minutes when it was getting brown on top and just kept checking it at 10 minute intervals until it tested done. Since I first made this, I have made it again without a mixer, which meant it was harder to really cream the butter and sugar. The texture is less light and fluffy as a result, more like a pound cake, but still fantastic. Plenty of people have raved and asked for the recipe. Thanks for a fantastic loaf that would, indeed, be great with a cuppa.

Sackville