Lemon Sunshine Loaf

By The Canadian Living Test Kitchen

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Lemon Sunshine LoafLight, 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.1 user reviews.
Lemon Sunshine Loaf

This recipe makes 1 servings

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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 cup granulated sugar
  • 1/3 cup water 1/3 cup water
  • 1 lemon , thinly sliced1 lemon, thinly sliced
  • Loaf:
  • 3/4 cup butter , softened3/4 cup butter, softened
  • 1-1/2 cups granulated sugar 1-1/2 cups granulated sugar
  • 3 eggs 3 eggs
  • 2 tbsp grated lemon rind 2 tbsp grated lemon rind
  • 2-1/4 cups all-purpose flour 2-1/4 cups all-purpose flour
  • 1-1/2 tsp baking powder 1-1/2 tsp baking powder
  • 1/2 tsp salt 1/2 tsp salt
  • 3/4 cup milk 3/4 cup milk
  • 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

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