2 sticks (4 oz) softened butter
2 cups sugar
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
grated lemon rind from one lemon
1/2 cup milk
juice of 1/2 a lemon
2/3 cup sugar
1/2 cup fresh
Stir sugar into lemon juice until it dissolves.
Preheat oven to 350 degrees.
Spray 5 mini loaf
pans with non-stick spray. Cream butter and sugar in mixer. Add eggs one at a
time, beating after each addition.
baking powder and salt together. In blender, put milk, lemon
juice, and lemon rind to grind. Add flour mixture to batter
alternately with milk and mixture, beginning and ending with
Using an ice cream scoop, put three scoops into
each pan. Bake for 35 minutes or until a tester comes out clean.
Pour lemon sauce over hot loaf. Allow it to cool for 10 minutes,
then turn out on rack to cool completely. Keeps for one week when
well wrapped and refrigerated.
Note: this recipe can also be used for lemon muffins.
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