Lately I've been more than a little obsessed with lemons. Their vibrant colour and citrusy taste remind me so much of the approaching season of Spring. I made just one loaf on Saturday, and as always only a few crumbs were left on Sunday morning. So I thought, why not make another? The more lemon loaf the merrier! There I went, back to the recipe cupboard, and gathered the ingredients to make another. Trust me, you'll want to as well!
2 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup vegetable oil
1 tablespoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon poppy seeds
1. Preheat oven to 350 degrees F. Line the bottom of a loaf pan (mine is an 8x4x2 inch loaf pan) In a large bowl stir together flour, sugar, baking powder and salt. Make a well in the centre of the flour mixture and set aside.
2. In a separate bowl beat egg with a fork. Stir in mil, oil, lemon peel, lemon juice, and poppy seeds. Add the egg mixture all at once to the flour mixture. Stir until just moistened (batter should be lumpy)
3. Spoon batter into prepared loaf pan; spread evenly. Bake in preheated oven for 50-55 minutes or until a toothpick inserted comes out clean.
4. Cool on a wire rack for ten minutes. You can either slice and enjoy right away, or wait until the loaf is completely cooled. Once loaf is completely cooled you can add a lemon glaze by combining icing sugar with a dash of hot water!