Bright, and lemony with a fresh citrus zing, this Lemon Loaf is quick bread at its easiest. A sweet-tart lemon glaze is poured over the top while the cake is still warm to seal in the flavor. Serve for breakfast, afternoon tea, or Easter brunch.
El sabor de este pan humedecido se intecsifica con su glaseado de limón delicioso y dulce. Perfecto para servir en el desayuno o brunch.
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
Preheat oven to 350°F.
Prepare a 9X5-inch loaf pan with butter or Crisco. Dust lightly with flour. Set aside.
Cream butter, sugar and eggs.
Add milk, lemon rind and dry ingredients. Stir well.
Pour into loaf pan and bake for 45 minutes.
To prepare lemon glaze, mix lemon juice with 1/2 cup powdered sugar until smooth and combined. Pour over loaf while hot.
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*Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.
Direcciones
Caliente el horno a 350º F.
Bata la mantequilla, la azúcar y los huevos.
Añada la leche, la ralladura de limón y los ingredientes secos. Mezcle bien.
Hornee en un molde de pan por 45 minutos.
Para preparar el glaseado de limón, mezcle el jugo de limón con 1/2 taza de la azúcar en polvo y viértalo sobre el pastel mientras este calientito.
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