Double Lemon Loaf
This recipe clipped from the local newspaper a few years ago:
” Lemon’s light, clean taste is linked to spring and this loaf as a double hit of it. Both juice and zest go into the batter, then a lemony soaking syrup is added after baking. For best taste and texture, make it a day or two ahead as its lemon flavour seems to intensify when it ages a bit.”
2/3 cups milk
1 tbsp lemon juice
2 cups all purpose flour
1tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup butter softened
1/14 cups sugar
2 tsp vanilla extract
2 tbsp grated lemon rind
1/2 cup lemon juice
1/2 cup granulated sugar
1 tsp coarsely grated lemon rind
Grease and flour loaf pan (one large or two small)
Combine milk and lemon juice and let stand 5 minutes.
Cream butter and sugar together, beat in eggs, vanilla, grated lemon rind. With mixer on low speed add flour mixture alternately with milk mixture in three additions. Beat until smooth, but do not overbeat. Bake in a 350F oven for 50-55 minutes for large loaf, or 30-35 for small loaves (check with a toothpick to see if they are done)
Meanwhile make soaking syrup:
Heat sugar, lemon juice and rind in a saucepan until it comes to a boil. Spoon over cake (let cake cool 5-10 minutes after it comes out of the oven). Let cool completely. Run a knife around the edge to loosen cake and invert to remove. Wrap cake in plastic wrap or put it in a plastic bag and put it in the fridge. Refrigerate at least 3 three hours to allow for easy slicing or for as long as 3-4 days.
This cake tastes better after a few days in the fridge!
Can be frozen.
Music by the talented Jason Shaw/ You Tube user Audionautix.