One of our family's favorites is the Tangy Lemon Loaf, from Kitchen for Kids by Jennifer Low. It is quick and easy to mix up, and makes a delicious gift or dessert for any occasion. You can also substitute lime juice for the lemon juice. And this cake is even better the day after baking and icing. It is quite good!
Tangy Lemon Loaf
1 1/4 cups all purpose flour
1 cup white sugar
1 1/2 tsp baking powder
sprinkle of salt
1/2 cup unsalted butter, cut into pieces
1/3 cup fresh lemon juice
2 large eggs
1/2 tsp vanilla extract
Tangy Lemon Glaze
1/2 cup powdered sugar
1 tbsp fresh lemon juice
1. Preheat oven to 350 degrees.
2. Grease and line the loaf pan with parchment paper.
3. Sift flour, sugar, baking powder, and salt into a bowl and mix.
4. In another bowl, melt the butter in the microwave at 50% power about 2 minutes. Cool.
5. Whisk lemon juice into melted butter. Mix in eggs and vanilla.
6. Pour the butter mixture into the bowl of dry ingredients. Stir with whisk.
7. Scrape into the loaf pan. Bake 40 to 45 minutes, or until golden and a skewer inserted into the middle comes out clean. Cool completely, then lift the lemon loaf out of the pan. Peel off the parchment. Put the loaf on a baking rack set on a plate (to catch the glaze drips).
8. To make the glaze, sift the powdered sugar into a bowl. Measure 1 tbsp lemon juice and use a whisk to stir it into the icing sugar until smooth. Spoon over the loaf, letting it drip over the sides. Let the glaze harden before slicing the loaf.
Fresh Lemonade
makes 2 quarts
one cup fresh squeezed lemon juice
one cup simple syrup
For simple syrup, combine 2/3 cup sugar, 1/2 cup water and 4 2-inch strips of lemon rind. Bring to a boil, remove from heat and cool.
Once syrup is cool, add juice. If you are going to freeze for later, do not add water. This is your concentrate. If you are going to enjoy immediately, add eight cups cold water. Pour over ice and enjoy!
