Lemon Loaf

Usually when I get a recipe from my sister, Patty, it's for a delicious and hearty soup. This time, however, it's a delightfully sweet treat that I'm sure you and your family will love. Thanx Pat!


Joe,
I'm happy to be part of "quick bread week"! This recipe for Lemon Loaf was given to me by my sister-in-law, Carol. I'm pretty sure it was from a fundraising cookbook for her kids' school in London, Ontario (man, those recipes travel, don't they?) I like this one because it's not too sweet - just enough to feel like a treat, but not too sweet that you can't have it for breakfast (which I have, I confess....) This recipe makes one loaf, but I usually double it - it freezes very well.
Enjoy!
P.

2 tbsp. butter
2 eggs
1 1/2 cups flour
1 cup white sugar
1/2 tsp. salt
1 tbs. grated lemon rind
1 1/2 tsp. baking powder
1/2 cup milk

Cream butter and sugar (if butter is soft, you don't need to use a mixer - a whisk or wooden spoon is fine). Add eggs one at a time. Add all other ingredients. Pour into greased and floured loaf pan. Bake at 350* for 1 hour (check after about 45 minutes - loaf should be lightly browned around the edges when it is done and a wooden toothpick should come out clean when inserted in center). Remove from pan. When slightly cool, brush the top and sides with 1/4 cup sugar dissolved in 2 tbs. warm lemon juice (I usually just heat it in the microwave for a minute).

Tip:
The thing that makes this recipe is the glaze. It REALLY gives you that perfectly delicious punch of lemon.
This recipe makes a really tasty batter and it seems to me that you could do many variations with it. Orange instead of lemon? How about a combination of both? Maybe add some blueberries or even craisins? Who's with me?