1 c Sugar
1/3 c Butter, melted
1 ts Lemon or orange extract
1/4 c Fresh lemon juice
2 Eggs
1 1/2 c King Arthur unbleached all-
-purpose flour
1 ts Baking powder
1 ts Salt
1/2 c Milk
Grated rind of 1 large lemo
-or use 1/2 t lemon oil
1/2 c Chopped pecans (optional)
TOPPING
1/2 c Confectioners’ sugar
1/4 c Fresh lemon juice
Combine sugar, butter, extract and juice. Beat in eggs, one at a time until
smooth. In a separate bowl, mix flour, baking powder and salt. Stir in the
wet ingredients alternately with the milk. Add the lemon rind (or oil) and
pecans (if using). Pour batter into a greased 4 1/2″x8 1/2″ loaf pan. Bake
for about 1 hour or until toothpick comes out clean. TOPPING: Dissolve
sugar in lemon juice over low heat. Pierce top of hot loaf in several
places with a sharp knife. Pour topping over crust. Let loaf cool in pan
for 1 hour. Remove from pan, wrap in foil and let sit for 24 hours for
flavors to mature.
From
Yields
8 Servings