Lovely Lemon Loaf

Ready for a tea party? A baby or wedding shower? Maybe you just want to bake something special for breakfast? We have the perfect recipe-these comforting goodies pair well with a cuppa, a large mug of joe or a tall glass of cold milk. Each one is simple enough for even a novice baker and-we promise-absolutely delicious!

Yield:

9 Servings

Nutritional Information

Calories 420
Fat 18 g
Satfat 10 g
Protein 5 g
Carbohydrate 59 g
Fiber 1 g
Cholesterol 161 mg
Sodium 207 mg

Ingredients

1 1/2 sticks (6 oz.) unsalted butter, softened
2 cups sugar
1 tablespoon finely grated fresh lemon peel
4 eggs plus 1 egg yolk, at room temperature
3 tablespoons milk
2 tablespoons plus 1/2 cup fresh lemon juice
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups all-purpose flour
Confectioners' sugar for dusting, optional

Preparation

Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan, then line with an 18-inch-long sheet of parchment or wax paper (letting ends hang over long sides of pan). Butter parchment.

Using an electric mixer, cream butter, 1 1/2 cups sugar and lemon peel at high speed for 5 minutes. Add eggs and yolk one at a time, beating well after each addition. Beat in milk, 2 Tbsp. lemon juice, vanilla extract, baking powder and salt at medium speed. Mix in flour at low speed until batter is smooth. Scrape batter into pan, smooth top and bake until a tester comes out clean, about 1 hour.

Meanwhile, make glaze: In a small bowl, whisk remaining 1/2 cup sugar and 1/2 cup lemon juice until sugar dissolves.

Let cake cool in pan for 10 minutes, and then grasp parchment paper on sides to transfer cake to a rack. Prick top of cake all over with a toothpick. Brush one-quarter of glaze on loaf; let sit for 5 minutes. Repeat two times (reserving last quarter of glaze) and then let cake cool completely. Remove cake from paper and place it on a platter. Brush top with remaining glaze. Sift confectioners' sugar over top if desired.

Note:

February 2006