When we first moved to Calgary as newlyweds, we lucked out and met some great neighbours who quickly became good friends for the short time they lived here. Over 10 years later we still keep in touch, and are crossing our fingers to be neighbours again one day! Anyway, I remember one day my friend brought over a newly baked and warm lemon loaf that was so delicious that I had to have the recipe! Of course I did. The cake was light, sweet and perfectly lemony.
Now I make this lemon loaf every year in January or February, which coincides with when my in-laws would bring back a box of citrus fruit for us from Arizona. With so many fresh lemons to use, this loaf recipe is a perfect way to enjoy a mid winter pick me up.
I actually prefer this loaf after it has sat for a day, and the fresh lemon/sugar mix has had a chance to soak into the bread. It just gets more flavourful and moist the longer you let it rest…but no longer than a day because there’s a fine line between when a loaf is moist, then all of a sudden it’s dry. So moral of the story, let it sit overnight and enjoy it the next day. This loaf really is good so you’ll probably finish it in one sitting anyway.
1/2 cup butter
1 cup sugar
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 medium sized lemon zested (just the lemon zest)
1 medium sized lemon juiced (just the lemon juice)
1/4 cup sugar
Preheat your oven to 350 degrees F.
Prepare a 1.5L loaf pan (8 by 4.5 inches) by lining it with wax paper. Set aside.
With a mixer cream together the butter and sugar.
Add in the eggs, 1 at a time.
In a separate bowl combine the flour, baking powder and salt.
Add 1/2 of the flour mix to the butter mix.
Then add 1/2 of the milk.
Add the remaining flour mix.
Mix in the remaining milk and lemon zest.
Bake for 45-50 minutes, or until a toothpick inserted into the centre comes out clean.
In the mean time, combine the juice from 1 lemon with 1/4 cup sugar.
When the cake is done baking, take it out of the oven, and pierce holes in it with a knife – make sure to get to the bottom of the loaf so the lemon juice mixture can get right down into the cake. Pour lemon juice/sugar mix over warm cake.
Let sit. This cake is even better the next day.