Tasty Loaf Cakes

Tasty Loaf Cakes

Lemon Bread

servings 6    bake 350 degrees

1/2 cup butter, softened

1 1/4 cups sugar, divided

2  large eggs

1 1/4 cups all-purpose flour

1 tsp. double-acting baking powder

1/4 tsp. salt

1/2 cup whole milk

1 tsp. lemon zest

1/4 cup fresh lemon juice

1.  Preheat oven to 350 degrees.  Spray a 9 x 5 inch loaf pan with nonstick baking spray with flour.  Set aside

2.  In a large bowl, beat butter and 1 cup sugar at medium speed with an electric mixer until light and fluffy.  Add eggs, one at a time, beating after each addition until mixture is smooth. 

3.  In a separate bowl, sift together flour, baking powder, and salt.  Add flour mixture to butter mixture in 3 batches, alternately with milk, beginning and ending with flour mixture.  Beat until mixture is just combined.  Stir in zest, and pour batter into prepared loaf pan.

4.  Bake in the middle of the oven until a wooden pick inserted in the center of loaf comes out clean, approximately 1 hour.  Place pan on a cooling rack.  Using a wooden skewer, poke holes in bread. 

5.  In a small bowl, combine remaining 1/4 cup sugar and lemon juice.  Pour mixture over hot bread.  Let cool completely before removing from pan.

Cake Tip: 

When softening butter, don't try to rush the process by popping the butter into the microwave.  No matter how well you time it, the butter will begin to melt and lose some of its ability to hold air.  Letting the butter and eggs sit at room temperature for 30 minutes to 1 hour will guarantee better cake.