Glazed lemon loaf

One thing I have discovered in having a child is that you can never be quite sure what they are going to enjoy. There are things I was certain my child would like (berries, watermelon) that she cannot stand eating.  And then there are other things that I did not think kids enjoy and yet she loves them.

 

Lemon desserts fall directly into this category.  My daughter is obsessed with lemonade, lemon squares, lemon loaf and anything else with lemon in the title.  She has also recently discovered that she is able to bake and so we love to try making lemon desserts together.

 

This recipe comes from Sally’s Baking Addiction.  The recipes here make no apologies for sugar, butter, milk and all other great baking ingredients.  You won’t find “healthy” choices or recipes for specific diets.  But you will find delicious desserts that your family will gobble up.  And that works for me!

Glazed Lemon Loaf (adapted barely from Sally’s Baking Addiction)

What you need:

Lemon loaf:

1 ½ cups all purpose flour

1 tsp baking powder

Pinch salt

½ cup butter, softened

1 cup sugar

2 eggs

1 ½ tsp vanilla

Juice of 1 lemon (about 2 Tbsp)

Zest of 2 lemons (you’ll need the juice of the second soon)

½ cup milk

 

For the glaze:

Juice of 1 lemon

1 cup confectioners sugar

 

What to do:

For the loaf:

1. Preheat the oven to 350F.
2. Spray a 9x5in loaf pan with cooking spray.
3. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
4. Using a mixer, cream the softened butter in a medium bowl on medium speed for 1 minute.  Once it is creamy and smooth, add the sugar and beat on medium speed until it is light in colour.
5. Beat in the eggs and vanilla, scraping down the sides as needed.
6. Add the lemon juice and zest and beat for one minute.
7. Add one third of the flour mixture and mix just until combined.  Then add half the milk.  Continue adding the flour and milk until all is combined.
8. Pour the batter into the prepared pan and bake for 40-60+ minutes, or until a toothpick inserted into the centre comes out clean. (I find I need to check it at 50 minutes and then turn it around and keep checking every 5 to 10 minutes until it’s done).

 

Make the glaze:

1. Stir the lemon juice and confectioners’ sugar together in a small bowl until smooth.  Drizzle the glaze directly on the loaf, either in the pan while it cools or just before serving.

 

The loaf will stay fresh at room temperature for about 2 days or in the fridge for 5 (although it has never lasted more than 2 in my house).