Monday, August 17, 2009

recipe 21: glazed lemon loaf

Another great recipe from the "Williams-Sonoma Essentials of Healthful Cooking" book.

glazed lemon loaf

1 ½ cups flour
¾ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
finely shredded zest of 1 large lemon
Kosher salt
2 large eggs
½ cup low fat milk (I used nonfat)
¼ cup canola oil
1 teaspoon vanilla extract
1/3 cup sugar
juice of 1 large lemon, about 3 ½ tablespoons

Preheat the oven to 350F. Coat a loaf pan with canola-oil cooking spray. Whisk together the flour, sugar, baking powder, baking soda, lemon zest, and a pinch of salt in a large bowl. In another bowl, whisk together the eggs, milk, oil, and vanilla. Pour the wet ingredients into the dry ingredients, mix until combined. Pour batter into the loaf pan. Bake until deeply browned with some golden cracks on top, about 40 minutes.

To make the glaze, combine sugar and lemon juice in a small, heavy saucepan over medium high heat. Bring to a boil, continue to boil until the mixture is bubbling and frothy on the surface, about 3 minutes. Remove from the heat and pour evenly over the surface of the hot loaf.


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