Italian Breakfast Lemon Loaf

Recipe by Marie
READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°.
  • Grease and flour a 9x5x3” loaf pan.
  • Put the eggs in a mixing bowl and beat with an electric mixer until they are pale yellow and thickened. (This takes a few minutes.).
  • With the mixer running, gradually add the sugar and then the oil in a slow, steady stream.
  • In a small bowl, stir milk, lemon juice, and lemon zest together and add to batter.
  • Sift flour, baking powder, and salt together and blend into batter until thoroughly mixed.
  • Pour batter into the prepared pan, which should be about two-thirds full.
  • Place in oven and bake about 35 to 40 minutes, or until a toothpick inserted near the center of the loaf comes out clean.
  • Place the pan on a cooling rack for 5 minutes.
  • Loosen loaf and turn out onto the rack.
  • Turn loaf upright and let cool completely.
  • Sprinkle with powdered sugar or you can make a lemon glaze and drizzle over.
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