Lemon Loaf Or Orange Loaf Recipes

Steps:

• 1. See the whole recipe here! http://www.lovefoodies.com/moist-lemon-or-orange-pound-loaf-cake.html#.Us_LqfRDtL0

Steps:

• Heat oven to 350 degrees.
• Grease bottom only of 4 mini loaf pans (I buy the disposable foil ones for Farmer's Market use).
• In a large mixer bowl combine all bread ingredients. Beat at medium speed, scraping bowl often, until all ingredients are mixed well; about three minutes total.
• Pour into prepared pans.
• Bake 35-40 minutes or until a toothpick inserted in the center of loaf comes out clean.
• Place bread on wire rack to cool.
• Meanwhile, in a small bowl stir together glaze ingredients.
• Drizzle glaze over warm bread.
• If you use regular metal bread pans, allow the bread to cool 10 minutes then loosen around the edge with a knife. Carefully tip the loaves over and remove bread from pans. Place them on the wire rack to cool completely.

Steps:

• Grate the rind off the fruit.
• Grease loaf tin.
• Cream margarine, sugar and egg. Add dry ingredients and milk. Mix well adding grated rind.
• Bake at 350F for 40 to 45 minutes or until inserted knife comes out clean.
• When the loaf comes out of the oven, pick it with a few times with the tip of the knife or a tooth pick. Take 1/2 the fruit and squeeze the juice over the cake.
• Make glaze with juice of remaining 1/2 fruit and icing sugar.
• OPTION: you can fold in 1/2 cup of frozen blueberries to Lemon Loaf batter, a little at the time or 1/2 cup frozen or fresh cranberries for the orange loaf.