Page 47 - CBS Cookbook

Lemon Loaf

Ms. Debora Jones (Former ES Vice Principal 2012-14) England

Click to add subtitle Ingredients:

Bowl 1: largest bowl Medium size bowl:
3/4 cup butter softened 2 1/4 cups all purpose flour
1 cup white sugar 1 1/2 teaspoons baking powder
3 whole eggs 1/2 teaspoon salt
2-4 tablespoons lemon grated rind Small bowl
depending how lemony you desire 3/4 cup milk
Preparation:

1. Grease 9- x 5-inch (2 L) loaf pan OR 2-3 small pans; line bottom parchment paper. Set aside.
2. Bake in centre of 325°F (160°C) oven for about 1 hour and 20 minutes or until tester inserted in
centre comes out clean. Place pan on rack.
3. In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in rind.
4. In medium bowl, whisk well together flour, baking powder and salt;
5. Stir flour mixture into butter mixture alternately with milk, 1/3 at a time and 1/2 of milk at a time.
Stir only until thoroughly mixed and smooth.
6. Pour into prepared pan(s). Bake in centre of 325°F (160°C) oven for about 1 hour and 20
minutes or until tester inserted in centre comes out clean. Place pan on rack to cool slightly.
7. With long skewer, poke about 15 holes through cake/bread. Spoon glaze on top and down the
sides. Remove from pans when cool.
Glaze:
1. Dissolve 1/2 Cup white sugar in 1/3 Cup real lemon juice. Let cool
2. Spoon liquid over top of cake/bread, letting liquid sink in holes before adding more. Let cool in
pan for 30 minutes; turn out onto rack, right side up, and let cool completely. (Make-ahead: Wrap
cake and lemon in plastic wrap; store at room temperature for up to 3 days.)