This is a lovely bread - especially for lemon-lovers like me! It makes a delightful bread to serve with afternoon-tea. It is better when made a day ahead - will slice more easily that way, too!
| MAKES ONE SMALL LOAF |
| 1 stick (1/2 cup), butter 1/2 cup, sugar zest of 1 lemon - grated (the colored part of the peel only) 2 eggs 1/2 cup, lemon juice 2 cups, flour 3 teaspoons, baking powder 1 teaspoon, salt |
Generously butter (or grease with solid shortening) and flour an 8 1/2" X 4 1/2" X 2 1/2" loaf pan. Preheat the oven to 350 degrees.
In a mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. Add the lemon zest and then the eggs – one at a time – beating well after each addition. Stir in the lemon juice, then gradually sift in the dry ingredients. Beat well after each addition until batter is light and workable. Pour into the buttered and floured small loaf pan.
Bake the loaf in the 350 degree oven for 50-60 minutes. A toothpick, inserted near the center of the loaf will come out clean when the bread is done.
Allow the loaf to cool for five minutes in its baking pan, then turn out onto a cooling rack and allow to cool completely.
COOK’S NOTE: This bread will have fuller flavor and be much easier to slice if made a day ahead.
In a mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. Add the lemon zest and then the eggs – one at a time – beating well after each addition. Stir in the lemon juice, then gradually sift in the dry ingredients. Beat well after each addition until batter is light and workable. Pour into the buttered and floured small loaf pan.
Bake the loaf in the 350 degree oven for 50-60 minutes. A toothpick, inserted near the center of the loaf will come out clean when the bread is done.
Allow the loaf to cool for five minutes in its baking pan, then turn out onto a cooling rack and allow to cool completely.
COOK’S NOTE: This bread will have fuller flavor and be much easier to slice if made a day ahead.
