Breakfast
Luscious Lemony Loaf
The Inn at Occidental
3657 Church Street
Occidental, CA 95465
innatoccidental.com
- RECIPE YEAR: 2014
- RECIPE BY: Tina Wolsborn
- YIELD: Serves 12
A lighter take on traditional pound cake, this luscious loaf features the added goodness and zing of lemon. Serve as a breakfast treat, or jazz it up with whipped cream and sliced fresh strawberries for a wonderful dessert.
Ingredients:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 eggs
- Zest and juice of 1 lemon
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup confectioners' sugar
Directions:
Preheat the oven to 350°F. Grease a large loaf pan. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and granulated sugar until light and fluffy. Add the eggs and beat until well combined, then add the lemon zest. In a bowl, stir together the flour, baking powder and salt. Add the flour mixture to the butter mixture, alternating with the milk and beginning and ending with the flour, beating until just combined. Pour the batter into the prepared pan. Bake until a tester inserted into the center of the loaf comes out clean, about 1 hour. In a small bowl, stir together the lemon juice and confectioners' sugar until well combined. Pour the syrup over the loaf when it comes out of the oven and allow it to sink in. Transfer the pan to a wire rack and let cool, then turn the loaf out onto the rack. Cut into slice and serve. Makes 1 loaf.
