Classic Lemon Loaf

Lemon loaf. Not exactly the most exciting name, but is it ever good! Just a perfectly cheery citrus pick-me-up to get us through these last few days of winter. More of a pound cake, this tasty sponge is soaked in a light lemony syrup that cuts through it's buttery sweet crumb. This recipe comes from my Mom, and it's one of the food memories I have from growing up that always makes me think of her. Unlike her daughter, her sweet tooth is on the smaller size, but from what I know this is one of her favourites. Similar recipes I've found over the years call for adding chopped walnuts, but since my Mom hates walnuts with a passion, I wouldn't dream of putting them in there! Feel free to throw some in there if your little heart desires though, some dried cranberries would also be delicious, and bring a slice or two of this delicious cake to your Mom, I know she'll appreciate it. Enjoy!

Lemon Loaf
1/2 cup butter, room temperature
1 cup sugar
2 large eggs, room temperature
1/2 cup milk, warm

1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 large lemon, or two small lemons (preferably unwaxed organic)

1/2 cup toasted chopped walnuts or dried cranberries (optional)
1/4 cup sugar

Preheat oven to 350F.

Line a square 8" pan or loaf pan with parchment paper. Cream the soft butter and sugar until light and creamy. Beat in the eggs one at a time, then slowly add the milk. Scrape down the sides of the mixing bowl with a rubber spatula and mix again, to ensure that the everything is smooth. Sift together the flour, baking powder and salt. Zest the lemon(s) and combine with the flour mixture*. Gently fold the butter and flour mixtures together until just combined, followed by the walnuts (optional), avoid overmixing. Spoon into the prepared pan and bake until golden and just fully cooked in the centre (check with a toothpick or knife). While the loaf is baking, combine the juice of the zested lemon(s) and second addition of sugar, and heat in a small pan until the sugar is dissolved and the mixture is hot. When the loaf comes out of the oven, prick the top all over with a fork and pour the hot glaze evenly over the whole surface. Let cool in the pan. Serve warm or at room temperature. 

*For a Lemon Poppy Seed Loaf variation, add 1/4 cup poppy seeds into the flour mixture at the same time as the lemon zest.