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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Saturday, July 03, 2010

Lemon Loaf

Quick loaves are about as close to making muffins as you can get except they are cooked in a loaf pan then sliced.  The beauty of these loaves is they are quick to make.  Quite often quick loaves use basic pantry staples as well so it is easy to whip up a loaf for any occasion.  Essentially all that is required is mixing the batter, pouring into the loaf pan then baking. Quick loaves can be savory or even rather plain to be used as the bread component for dinner or they can be sweet or semi-sweet to be used as a breakfast, tea or snack bread.

lemon loaf
My husband was going over to one of the guys for a card game.  As is customary for these types of events I made something for him to take.  I made a lemon loaf that I thought would go over well.  The loaf is sweet but not too sweet and the glaze adds a lovely lemony flavour without being too sweet.  Lemon loaf is an excellent breakfast or tea bread not as sweet as a pound cake but lots of refreshing flavour!

Lemon Loaf
modified from: Jean Paré, Company's Coming Muffins & More. 1983. Pp. 60

½c butter
1 c organic sugar
2 eggs
½ c half & half
1½ c unbleached flour
1 tsp baking powder
½ tsp sea salt
1 tbsp lemon zest

¼ c organic sugar
juice of one lemon

Cream butter, sugar and 1 egg.  Beat in second egg then blend in half & half.  In a separate bowl mix the flour, baking powder, salt and zest.  Stir the dry ingredients into the egg mixture.  Spoon mixture into a greased loaf pan.  Bake at 180ºC (350ºF) for 1 hour or until centre tests done with toothpick.  Combine lemon juice and sugar in small saucepan.  Heat and stir to dissolve sugar.  Remove from oven and evenly pour glaze over loaf.  Cool 10 minutes.  Remove from pan.  Place on serving tray for slicing.

1 food lovers commented:

LindaG said...

Sounds good! :)
Also thought I'd mention that the reason I didn't respond to your poll is because I used several of the methods you mentioned there. :)