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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From All You Magazine, February 2006. Perfect for teatime! Serve this with an almond/strawberry butter spread or lavender butter spread! 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:
1. Preheat oven to 350 degrees.
2. Butter a 9 x 5 loaf pan, then line pan with parchment paper and butter the parchment paper.
3. 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.
4. Beat in the milk, 2-3 tablespons lemon juice, vanilla extract, baking powder and salt on medium speed.
5. Finally, mix in the flour on low speed until batter is smooth.
6. 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.
7. GLAZE: In a small bowl whisk together the remaining 1/2 cup sugar and 1/2 cup lemon juice until the sugar dissolves.
8. 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.
9. 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.
10. Remove the lemon loaf from parchment paper and place on a cake platter. Brush top with the rest of the glaze.
11. Lightly sift powdered sugar over top of cake.
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