I hadn’t made this Loaf in quite a while, but between Monique and her lemon thread on La Table De Nanna and Julie’s question on the Cooking Forum, I had a craving for something lemon yesterday.

Home Cookin Chapter: Recipes From Thibeault’s Table

Lemon – Glazed Lemon Loaf with Rum
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Note: This cake is also nice with the addition of poppy seeds. Make sure the poppy seeds are not stale.

4 cups all purpose flour
1 teaspoon salt
2/3 cups melted butter
1 1/2 cups milk
Grated zest of a lemon
3 tablespoons baking powder
1 3/4 cups cup sugar
4 eggs, lightly beaten
1/2 cup rum
1 tablespoon real vanilla

Lemon Glaze

4 tablespoons icing sugar (powdered)
2 tablespoons rum
2 tablespoons lemon juice

Preheat oven to 350°F. Lightly grease 2 large loaf pans or a combination
of large and mini.

Into large mixing bowl, sift together flour, baking powder, salt and
sugar. In separate bowl, blend butter, eggs, milk, rum, lemon zest and
vanilla. Add the liquid ingredients all at once into dry ingredients.
Blend just until moistened. Turn into prepared pans and tap pan to
smooth out mixture.

Bake 60 to 65 minutes, or until toothpick inserted into centre comes
out clean. Let cool slightly in pan, and then remove and place on a
wire rack to cool. Poke top in several places with a toothpick and
brush with lemon glaze while still warm.

Glaze

Blend ingredients until sugar is dissolved.