|Maggie's Lemon Loaf|
Today's baking was good motivation...
... I cleaned six pantry shelves while it baked! ; )
After making Cranberry Orange Loaf this week, I had a "What if... " moment and decided to try using lemon juice...
Hmmmm.... not bad!
1/4 cup softened margarine
1 cup sugar
juice of two lemons plus water to make 3/4 cup liquid
Grate lemon rind and set aside.
In mixer, beat margarine, sugar and eggs.
Continue mixing as you slowly add liquid.
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
grated rind of two lemons
Sprinkle dry ingredients evenly over liquid mixture.
Mix slowly until just blended.
Bake in a greased loaf pan at 350 degrees for 1 hour.
Yes, this loaf has two eggs. The Cranberry Orange Loaf has one.
Can be baked in two small (half size) loaf tins about 45 minutes.
OPTIONAL: Make a lemon glaze and spoon over cake before removing from tin.
1/4 cup sugar
juice of one lemon
Heat and stir until dissolved.