Lemon Loaf

 This Lemon Loaf recipe is a favourite and one that I have been making for 30 years. 
I was up early yesterday and had the loaves in the oven before 6:00AM.
This recipe makes two large loaves or a number of mini loaves.
 Lemon – Glazed Lemon Loaf with Rum
Toronto Star Early 1980’s
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.  Light 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.

3 Comments Add yours

  1. Pondside says:

    This looks delicious. Your comment on stale poppy seeds hit home as I can't remember how old my bag of seeds might be.

  2. Gosh they puffed up perfectly~Have a nice weekend..They are so appetizing!

  3. Gloria says:

    I could go for a slice right now with a nice cup of tea, they look so good. (And I can't believe you were up before 6 AM making these! Wish I had that gumption!)Best,Gloria

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