snack saturday

Lemon Loaf

13/4 cups (425 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1 large lemon
1/2 cup (125 mL) unsalted butter, at room temperature
11/4 cups (300 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
2/3 cup (150 mL) milk


Preheat oven to 350F (180C). Grease a 9x5-in. (1.5-L) loaf pan. In a bowl, use a fork to stir flour with baking powder and salt. Stir in grated peel of half a lemon. In a bowl, using an electric mixer on medium, beat butter. Gradually beat in 1 cup (250 mL) sugar. Beat for 2 min. Beat in eggs, vanilla and milk. Using a wooden spoon, stir in flour mixture just until batter is moist. Don't overmix.

Pour into loaf pan and smooth top.
Bake in centre of preheated oven until golden and a skewer inserted into centre of loaf comes out clean, 55 to 65 min. Don't worry if the top of your loaf cracks: Because it sets before batter has fully risen, it will split as it bakes.

Meanwhile, for glaze, squeeze 3 tbsp (45 mL) lemon juice into a small bowl. Stir in 1/4 cup (50 mL) sugar. Don't worry if sugar doesn't dissolve completely.
When loaf is baked, remove pan to a rack. Immediately use a skewer to poke several holes into loaf. Drizzle or brush half of glaze overtop. Cool loaf in pan 10 min, then run a knife around inside of pan. Turn out loaf, then turn top-side up. Drizzle remaining glaze overtop.

If making ahead, cool completely. Loaf keeps well, wrapped in plastic, at room temperature for up to 2 days, or overwrapped with foil and frozen up to 2 months.