Classic Lemon Loaf

I was pondering making a couple of treats to send home with my daughters when they come home to visit and lemon loaf came to mind. It is an old classic that our grandmothers used to make and that suffers no ill effects from being frozen. I used two 6 x 3 1/4 inch pans so I’d have one for each girl. My husband was disappointed I didn’t make one for us, so I’ll be back to the mixing bowl to remedy that oversight 😉

Classic Lemon Loaf

1/2 cup butter
1 cup sugar
2 eggs
1 lemon, zest and juice
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup milk

Cream butter and sugar. Add eggs one at a time, beating after each. Add lemon zest. Add dry ingredients to butter alternately with milk. Pour into 1 large or two small baking pans. Bake at 350F for 45 minutes. (Surprisingly, the two small pans required as much time as the one large one.) Wait 5-10 minutes and remove the loaves from the pans. While still hot, brush the top and sides of the loaf with juice from 1 lemon mixed with 1/4 cup sugar.