Author: Adapted by Jeannette Ordas, original recipe from Anne Lindsay's "Lighthearted Everyday Cooking."
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: makes 1 loaf (8-10 slices)
Serve alone, with a dollop of whipped cream, a sprinkle of fresh berries, or a scoop of vanilla ice-cream for a quick and delicious treat.
Ingredients
FOR THE CAKE:
¾ cup sugar
¼ cup butter, softened
1 large egg
2 tablespoons plain or lemon-flavored yogurt
½ cups milk
1½ cup all-purpose flour
1 teaspoon baking powder
zest from 1 large lemon
FOR THE GLAZE:
juice from 1 large lemon
¼ cup sugar
Instructions
Butter & flour an 8x4" loaf pan. Set aside.
In the bowl of a mixer, cream together sugar and butter. Add in the egg and yogurt and mix to combine. Beat in the milk. In a separate bowl, sift together the flour and baking powder; dump into egg mixture and stir just until blended. Stir in lemon zest.
Pour into prepared loaf pan; bake in 350°F oven for 1 hour or until the top is golden and a toothpick inserted into the middle comes out clean. Once done, let the loaf sit in the pan for 5 minutes. Remove and place on a cooling rack with a plate underneath.
Meanwhile, in small bowl, whisk together the lemon juice and sugar until smooth. Pour over top of the warm cake. Let loaf cool completely before cutting.
Recipe by dramatic pancake at https://www.dramaticpancake.com/jeannette-lemon-tea-loaf/