Italian Breakfast Lemon Loaf Recipes

Steps:

• Preheat oven to 350°.
• Grease and flour a 9x5x3" loaf pan.
• Put the eggs in a mixing bowl and beat with an electric mixer until they are pale yellow and thickened. (This takes a few minutes.).
• With the mixer running, gradually add the sugar and then the oil in a slow, steady stream.
• In a small bowl, stir milk, lemon juice, and lemon zest together and add to batter.
• Sift flour, baking powder, and salt together and blend into batter until thoroughly mixed.
• Pour batter into the prepared pan, which should be about two-thirds full.
• Place in oven and bake about 35 to 40 minutes, or until a toothpick inserted near the center of the loaf comes out clean.
• Place the pan on a cooling rack for 5 minutes.
• Loosen loaf and turn out onto the rack.
• Turn loaf upright and let cool completely.
• Sprinkle with powdered sugar or you can make a lemon glaze and drizzle over.

Steps:

• In a large bowl, cream butter and sugar.
• Add eggs, one at a time, beating until creamy.
• Blend in milk.
• In another bowl, mix together flour, baking powder, salt and lemon rind.
• Pour into batter.
• Stir to moisten.
• Scrape into greased 9 x 5 inch loaf pan.
• Bake in 350f degree oven for 55 to 60 minutes.
• Cool in pan for 5 minutes.
• Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over.
• Cool.
• Glaze: Combine lemon juice and sugar in saucepan.
• Stir and heat till sugar is dissolved.
• Spoon evenly over top of hot loaf.