Lemon Sunshine Loaf

By The Canadian Living Test Kitchen

178 people added this to their Recipe Box

This recipe makes 1 servings

Nutritional Info
Per slice: about	-
cal	344344 cal
pro	5 g5g pro
total fat	13 g13g total fat
sat. fat	8 g8g sat. fat
carb	53 g53g carb
fibre	1 g1g fibre
chol	86 mg86mg chol
sodium	270 mg270mg sodium
% RDI:	-
calcium	55 calcium
iron	99 iron
vit A	1414 vit A
vit C	1313 vit C
folate	1414 folate

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Light, lemony and lickety-split easy, this is one loaf that you'll find yourself making over and over during the holidays and well into the new year. It's perfect for laid-back, as well as formal, events. For a twist, substitute an orange for the lemon.

Ingredients

1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
1/3 cup water 1/3 1/3cup cupwater
1 lemon , thinly sliced1 1lemonlemons, thinly sliced
Loaf:
3/4 cup butter , softened3/4 3/4cup cupbutter, softened
1-1/2 cups granulated sugar 1-1/2 1-1/2cups cupsgranulated sugar
3 eggs 3 3eggeggs
2 tbsp grated lemon rind 2 2tbsp tbspgrated lemon rind
2-1/4 cups all-purpose flour 2-1/4 2-1/4cups cupsall-purpose flour
1-1/2 tsp baking powder 1-1/2 1-1/2tsp tspbaking powder
1/2 tsp salt 1/2 1/2tsp tspsalt
3/4 cup milk 3/4 3/4cup cupmilk
Icing sugar Icing sugar

Preparation

In saucepan, bring sugar and water to boil, stirring to dissolve sugar. Add lemon; return to boil. Pour into bowl; let stand for at least 2 hours or for up to 6 hours.

Loaf:
Grease 9- x 5-inch (2 L) loaf pan; line bottom with waxed or parchment paper. Set aside.

In bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in rind. In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.

Pour into prepared pan. Bake in centre of 325°F (160°C) oven for about 1 hour and 20 minutes or until tester inserted in centre comes out clean. Place pan on rack.

With long skewer, poke about 15 holes through cake. With slotted spoon, remove lemons from liquid; let drain on paper towel. Spoon liquid over top of cake, letting liquid sink in before adding more. Let cool in pan for 30 minutes; turn out onto rack, right side up, and let cool completely. (Make-ahead: Wrap cake and lemon separately in plastic wrap; store at room temperature for up to 3 days.)

Cut each lemon slice halfway through; twist points in opposite directions and place on top of cake. Dust with icing sugar before serving.

Source : Holiday Best: 2000