Monday, April 25, 2011

Frosted Lemon Tea Loaf


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
2 eggs

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