Lemon Loaf

Description:

This recipe is from Chatelaine's Golden Anniversary Recipe Collection - this recipe is over 100 year old.

Ingredients:

1-3/4 cups self-raising flour
3/4 cup white sugar
1/2 cup chopped blanched almonds (optional)
2 eggs beaten
2/3 cup milk
1/4 cup salad oil
3 teaspoon grated lemon rind
Few drops almond extract
2 tablespoons lemon juice
3 tablespoons sugar

Directions:

1. Measure flour, sugar, almonds into a bowl and stir.

2. Combine the eggs, milk, oil, lemon rind, almond extract and pour into the dry mixture. Stir until well blended.

3. Pour into a greased loaf pan (8 x 4 x 2 inches) and bake at 375°F for 45 to 50 minutes. When centre is set, remove from the oven and spoon a mixture of the lemon juice and sugar over the top.

4. Return to the oven for 5 minutes. Cool and remove from the pan. Leave 24 hours before slicing.

NOTE

If using Baker's® Secret pans, cook for 35 to 40 minutes.

 

Yields: 1 loaf