Lemon Loaf

I use the wire whisk attachment on my mixer for this recipe! It seems to work best when the ingredients are mixed well after each addition, so follow as written.

Mix together:

• 1 c. granulated sugar
• 1 T. lemon zest

Add & mix until it forms a paste:

• 1/2 c. soft butter (room temperature, not cool!)

Stir in and whisk until it is light and fluffy:

• 2 T. vegetable oil

Whisk in until completely mixed:

• 2 eggs

Mix in well:

• 2 T. lemon juice

Sprinkle over the top of the ingredients in the bowl (do not just dump the measure spoon of ingredients…. sprinkle it on). Stir slightly.

• 1 t. baking powder
• 1/2 t. salt

Add in and mix until there are no traces of flour remaining. You might have to stop the mixer and use the whisk attachment by hand to scrape the sides and bottom of the bowl. Add:

• 1 2/3 c. flour

Whisk in:

• 1/2 c. milk (I use 2% milk, but some people have used heavy cream. )

Make sure the ingredients are mixed all together, but do not beat and whip it at this point. We want it to be a dense bread.

Grease and flour an 8″x3″ loaf pan. Bake in a preheated oven at 325° for 45 minutes. Make sure the cake tester comes out clean. Cool for about 10-15 minutes and then pour on the glaze.

GLAZE:

• 1/2 c. powdered sugar
• 1 T. lemon juice

~~~~ A little funny story:

I have tried many recipes for lemon bread. I still haven’t found “the perfect” one. But when I first started the search, a few loaves were not as “lemony” as we liked. I added extra lemon to the recipe. And the glaze. And…. Just super sweet and tart. Josiah took a bite of one of the slices (not this recipe) of the adjusted recipe. His mouth puckered, eyes bugged out, and he shivered. He said, “Yo! This stuff makes my back teeth shiver!” I learned about how much lemon zest and juice that we like in our loaf now. No more shivering teeth. Funny!