Lemon Loaf to the Rescue

Since I didn't feel like I could take my messy truffles to the General Consul's party, I needed a backup plan. And yet again, without learning my lesson with the truffles, I decided to try a recipe I'd never made before. Luckily, this Lemony Lemon Loaf turned out nicely. The flavor is reminiscent of a mild frozen lemonade. It's very moist, and if you like the taste of lemons, this is your loaf!

Lemony Lemon Loaf

Loaf:
1/2 cup butter (but you could sub margarine if you'd like)
1 cup sugar
2 eggs
1/2 cup 2% milk
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
Zest of one lemon

Glaze:
Juice of one lemon
1/4 cup sugar

Preheat oven to 350 degrees.

In a bowl, cream the sugar and butter. Add the eggs one egg at a time. Stir in the milk. Combine the dry ingredients and lemon zest in a small bowl. Stir in bit by bit to the wet ingredients. Pour into a greased (or ungreased non-stick) loaf pan. (I used an 8"x4", I think, which is a common size in France--longer and narrower--but a normal 9"x5" would work too.)

Bake for 55-60 minutes. Check the loaf at about 45 minutes by inserting a wooden toothpick in the center. If it comes out clean, it's done! (I made two loaves yesterday. The first one took 45 minutes, and the second one took 55 minutes. I don't know why that is, so check on your loaf to make sure it doesn't burn.)

When the loaf is done, remove and let it cool in the pan for 5 minutes. Meanwhile, combine the sugar and lemon juice in a small saucepan and heat while stirring until the sugar is dissolved. Remove the loaf from the pan and set on a wire rack over something to catch the glaze drippings. Poke a lot of holes in the top of the loaf with a toothpick and spoon the glaze over the top of the loaf, letting it soak in. Let it cool and enjoy!