Lemon Loaf

Lemony, moist, tangy bread. It’s irresistible!
1 Med Lemon
2 1/4 Cup Flour
1 ½ tsp Baking Powder
3/4 tsp Salt
3/4 Cup Margarine
3 Eggs
¾ CupMilk
1 ½ Cup Sugar
¼ C Powdered Sugar, Sifted
1 ½ t Milk, 1% Fat
1/8 t Vanilla
Day One:
1. Preheat the oven to 350 degrees.
2. Grate 1 T. of lemon peel from the lemon (often referred to as the “zest”); set aside.
3. Grease a 9×12 loaf pan
4. In a large bowl, mix flour, baking powder, salt and 1 ½ cups of sugar
5. With pastry blender or 2 knives, used scissor-fashion, cut in butter until mixture resembles coarse crumbs.
6. Stir in Lemon peel.
7. In a small bowl, whisk the eggs and stir in the milk.
8. Next, with a rubber scraper, stir this mixture into the flour mixture just until flour is moistened.
9. Spoon into pan.
10. Bake for 75 minutes.
11. Cool in pan on wire rack for 30 minutes.
Day Two:
12. Mix last 3 ingredients and drizzle over top of bread before it’s cut.
Recipe courtesy of Andrea Ancich.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s