Saturday, October 19, 2013

Maggie's Lemon Loaf

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!

Lemon Loaf

1/4 cup softened margarine
1 cup sugar
2 eggs
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.

Lemon Glaze

1/4 cup sugar
juice of one lemon

Heat and stir until dissolved.

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