Every year my son asks for Lemon cake for his birthday and while I’m more than happy to oblige, I also wanted to make it holiday friendly. I took a few recipes that I found and did a combo of sorts, making it my own I suppose and finally decided on a loaf recipe. Lemon Bread. I made this as a Christmas gift for our boss and they loved it. She was appreciative of me putting in the effort to make something and said it was so delicious that she tried to replicate it, but failed. She of course asked me for the recipe. That made me feel good!
See, you don’t always have to spend money on materialistic items you know, something from the heart and handmade is what counts.
- 3/4 cup margarine
- 1 1/2 cups sugar
- 3 eggs
- 2 1/4 cups plus 2 Tablespoons flour
- 1/4 teaspoon salt
- 1/4 soda
- 3/4 cup buttermilk
- Grated rind of one lemon
- Juice of one lemon
- 1/2 cup sugar
Preheat oven to 350′ for metal pan, 325 for glass. Blend margarine and sugar and beat in eggs. Sift dry ingredients together and add to batter alternating with buttermilk. Mix well. Stir in grated lemon rind. Pour into 9″ x 5″ loaf pan that has been sprayed with non-stick cooking spray. Bake at for 1 hour for metal pan and 1 hour 15min for glass pan.
While bread bakes, combine glaze ingredients, stirring lemon juice until sugar dissolves. When baked, remove bread from pan and pierce top with toothpick or cake tester all over. Spoon glaze over. Allow to cool before slicing! This freezes well folks.
TIP: If you don’t have buttermilk, add a little vinegar to regular milk and let sit for a few minutes.