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.
Lemon – Glazed Lemon Loaf with Rum
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
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.
Blend ingredients until sugar is dissolved.