Spring is emerging in Southern Alberta . . . very slowly. The Californian strawberries in the grocery stores are quite tasty and paired with an intensely flavoured lemon loaf make a showy treat.
½ cup butter or margarine, softened
1 cup sugar
In a mixing bowl, cream butter and sugar until fluffy. Add eggs and continue beating until light.
1½ cups all-purpose flour
1 tsp. baking powder
¼ tsp salt
Grated peel of 1 lemon
½ cup milk
Blend together flour, baking powder, salt and peel. Stir into creamed mixture alternately with milk, beating after each addition until batter is smooth.
Grease bottom only of one 9 x 5 - inch or two 8 x 4 - inch loaf pans. Divide batter evenly between 8-inch pans or pour into 9-inch pan. Bake 8-inch loaves in 350F oven for 45 to 50 minutes, 9-inch loaf for 55 to 60 minutes or until wooden pick inserted in center comes out clean.
Juice of 1 lemon
½ cup sugar
Mix lemon juice and sugar; pour evenly over loaf when taken from hot oven. Cool thoroughly between removing from pan. Loosen sides of loaf from pan; remove from pan and place on wire rack. Cool completely before slicing.
Yield 10 - 12 Servings