Oh Lemons!

My parents recently returned home from a trip to southern California with a bag of lemons fresh off my aunt's lemon tree. Guy and I have put them to good use making lemon drops, sole a la meuniere (which I learned to make in my Julia Child cook class and turned out fantastic), and most recently lemon bread, which should more appropriately be called pound cake. The bread was a snap to make and was fantastic with the fresh lemon juice and zest.

Ingredients:

1 2/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 teaspoons (packed) grated lemon peel
1/2 cup whole milk
* Because I didn't make the glaze I added 1/2 tablespoon fresh lemon juice to the batter.

What to do:

Preheat oven to 350°F. Lightly butter 8 1/2x4 1/2x2 1/2-inch loaf pan. Stir flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry ingredients alternately with milk. Pour batter into prepared loaf pan. Bake until tester inserted into center of bread comes out clean, about 1 hour.

Meanwhile, combine remaining 1/2 cup sugar and fresh lemon juice in small heavy saucepan and stir over low heat until sugar dissolves.

Transfer lemon bread to rack. Cool lemon bread completely in pan on rack. (Can be prepared 1 day ahead. Turn bread out onto rack. Cover with plastic wrap and let stand at room temperature.)

From: Epicurious