Lemon Pound Loaf

For someone who doesn't really have a sweet tooth and detests baking, I'm not doing too shabby with the loaves.  They're about the only thing I can bake and not burn.  Come to think of it, my little people were helping me with this so perhaps I should give them the credit.
This is a super yummy recipe from Trish Magwood's new cookbook In My Mother's Kitchen - Bo's Lemon Pound Loaf.  The kids wanted to bake and this looked easy, and it was.  It so perfectly lemony and light.  It's kind of hard to stop eating.  Pucker up baby!
p.s. I only tweaked it slightly.  I added about 1 tsp of orange zest to the loaf and about a tablespoon of fresh squeezed orange juice to the glaze. 

So, as you can see, I've poked holes in the loaf to let the delicious glaze seep through and make it oooohhhhh so moist and deeeelicious. 

There's that super deeeelicous lemony, sugary glaze.....can you see it seeping?  Mmmmmm.....

It's just good....and a little bit sticky.





Lemon Pound Loaf

Makes 1 Loaf

1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
6 tbsp butter, at room temperature
1 1/3 cups sugar
1 tbsp lemon zest
1 tsp orange zest (optional)
2 eggs
1/2 cup milk

Glaze

Juice of 1 lemon
1 tbsp orange juice, fresh squeezed (optional)
1/3 cup sugar

Preheat the oven to 325F.  Butter and flour an 8 x 4 inch loaf pan.  Mix together the flour, baking powder and salt.
In a large bowl, beat the butter, sugar and lemon zest until fluffy.  Beat in eggs.  Alternately add the flour mixture and milk, making 3 additions of flour and 2 of milk.  Stir just to incorporate after each addition.  Turn the batter into the loaf pan.
Bake for 1 1/4 hours, testing after 1 hour, or until cake springs back when touched lightly.  Remove from the oven and let sit for 10 min.  Using a toothpick, poke holes in the top of the loaf. 
To make the glaze, stir the lemon juice and sugar together until sugar dissolves.  Pour over the loaf.  Let stand for 20 minutes.  Mmmmmmm goooood.






Lemon Pound Loaf