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
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.
7 Comments Add yours
The Rhum sounds perfect Ann!What a beautiful loaf!!!
It looks divine ~ and I have lemons begging to be used. Thank you for the wonderful inspiration, as always.The Rum is a brilliant addition, it never would have occurred to me!
The rum sounds intriguing. I\’ve made similar lemon loafs but without the rum.
Great looking lemon loafs!
Saw your note about adding poppy seeds; do you think fresh bluberries would be a good addition? they are in season here and I have a couple pints that I'm looking to use this weekend.
Yes, I've often added blueberries to this lemon loaf.Ann