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.
- Portion size 12 servings
- Credits : Holiday Best: 2000
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.
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.
Nutritional facts <b>Per slice:</b> about
- Sodium 270 mg
- Protein 5 g
- Calories 344.0
- Total fat 13 g
- Cholesterol 86 mg
- Saturated fat 8 g
- Total carbohydrate 53 g
- Iron 9.0
- Folate 14.0
- Calcium 5.0
- Vitamin A 14.0
- Vitamin C 13.0