Whenever I make my lemon loaf it brings back memories of my childhood and my Dad’s pound cake. Some families have recipes that are saved and passed down through generations. It is unfortunate that we don’t have his recipe. My parents cooked from memory and adapted if necessary to the ingredients on hand.
Years ago, I found this version that is the closest to the taste of the cake that my Dad use to make.
Simple ingredients, easy to make with a moist, buttery lemon taste.
Ingredients
1 cup butter (room temperature soft)
1 cup granulated sugar
4 eggs
1 cup flour
1 tsp baking powder
Rind of lemon
Instructions
Set the oven to 350 F
Grease and flour a loaf pan.
Place butter, sugar, eggs and lemon peel in food processor and mix thoroughly. Start with pulse setting and then mix on high.
Sift flour and baking powder over the creamed butter & egg mixture. Continue to mix thoroughly using the pulse setting.
Pour into your prepared pan and bake for 1 hour.
Let cool slightly in pan for about 5 minutes, tip out to remove and place on cooling rack.
Tips
Use a stand or hand mixer if you don’t have a food processor.
Sugar and mixed peel can be sprinkled on top after about 30 minutes.
Bake in smaller size loaf pans as pictured (4 in 1 Wilton pans are the best!). Temperatures remains the same, bake for about 30 minutes.
Cake can be used for layered desserts with fruits, ice cream or whipped cream.
Cake freezes well if there are any leftovers.
