Lemon Loaf

Last weekend I had guests over so I decided to step out of my comfort zone and try out a new recipe for a lemon loaf that I had found in the newspaper. It turned out well, and was actually fairly simple.

Lemon Loaf

1/2cup (125 ml) soft butter
1 cup (250 ml) granulated sugar
2 large eggs
1 Tbsp. (15 ml) finely grated lemonrind
11/2cups (375 ml) all-purpose flour
11/2tsp. (7 ml) baking powder
1/2tsp. (2 ml) salt
1/2cup (125 ml) milk2 Tbsp. (30 ml) lemon juice
Syrup:
1/3 cup (75 ml) granulated sugar
1/4 cup (60 ml) lemon juice

Directions:
Line 8-x 4-inch (1.5 L) loaf pan with parchment paper or grease; set aside. Heat oven to 350F.

In large bowl, beat butter until light and creamy. Beat in sugar until fluffy. Beat in eggs, one at a time, and lemon rind.In separate bowl, whisk together flour, baking powder and salt. Stir a third of these dry ingredients into butter mixture, followed by half of milk, half of remaining dry ingredients, then remaining milk and lemon juice and dry ingredients.
Scrape into prepared pan; smooth top. Tap smartly on counter to remove air bubbles. Bake in centre of oven until a skewer inserted into centre comes out clean, about 45 to 50 minutes. Let cool in pan on a rack for 10 minutes. With a skewer, make about 20 holes, evenly spaced and down to bottom of loaf.
To make the syrup, bring sugar and lemon juice to a boil, stirring to dissolve sugar. Boil for 1 minutes. Drizzle this syrup over cake, aiming frequently at holes. Let cool.

I linked this post to Made by you Monday on Skip to My Lou and Mix it up Monday on Flour Me With Love