Lemon Loaf
Fresh, light, and tangy - what's not to like?!
Ingredients
- 1 egg
- 3/4 cup sugar
- 1/2 cup oil (I use 1/3 cup)
- 1/2 cup milk
- 1 lemon—rind and juice
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1 cup peeled and grated zucchini—squeeze well
- GLAZE
- 2 Tbsp lemon juice
- 1/4 cup sugar
Equipment
- measuring cups and spoons
- grater
- sifter
- mixing bowl
- hand mixer or stand mixer
- 9" x 5" loaf pan
Directions
- Preheat oven to 350° F.
- In mixing bowl, beat egg with sugar. Add oil and milk and 2 Tbsp of lemon juice.
- Sift dry ingredients. Add dry ingredients to mixing bowl.
- Fold in zucchini and lemon rind. Stir until moistened (mixture will be thick).
- Bake in a greased 9" x 5" loaf pan at 350° F for one hour.
- Meanwhile, prepare the glaze by mixing lemon juice and sugar together. Pour over warm loaf while it's in the pan. Let it stand for 30 minutes.
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