Saturday, November 18, 2006

Old-fashioned lemon bread - finally!

Makes one 9x5-inch loaf

1 1/2 cups all-purpose flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 c. milk
1/2 c. salad oil
1 1/2 tsp. grated lemon peel

Lemon glaze:
4 1/2 tbsp. lemon juice
1/3 c. sugar

Preheat oven to 350 degrees (325 if using a glass pan). Butter and dust with flour a 9x5-inch loaf pan.

In a large bowl, stir together flour, sugar, baking powder, and salt. In a small bowl, lightly beat eggs, then beat in milk, oil, and lemon peel. Add liquid mixture to flour mixture and stir until just blended.

Pour batter into prepared pan. Bake for 40-45 minutes, or until a wooden pick inserted in the center comes out clean.

When the bread has about five minutes left in the oven, prepare lemon glaze: in a small pan, combine sugar and lemon juice and cook, stirring, over medium heat until sugar dissolves. When the bread is finished, use a long wooden skewer to poke numerous holes all the way to bottom of loaf. Drizzle hot glaze over top so that it slowly soaks into bread. Let bread cool in pan for about 15 minutes, then turn out onto a rack to cool completely.