20 Minutes Prep + 25-30 Minutes Baking + 10 Minutes Cooling
2 Loaves with 12 slices in each
Position rack in bottom one third of oven. Preheat oven to 350˚ F (180˚ C).
Line two 9 x 5 x 2/12 inch (23 x 13 x 6 cm) loaf pans with parchment or wax paper.
In a bowl, cream butter, sugar, eggs, and vanilla until fluffy. Add lemon zest.
Add flour mixture to creamed mixture, alternating with milk.
Divide batter equally into prepared pans.
Bake 25 minutes or until wooden pick inserted in the centre comes out clean.
Remove from oven.
In a bowl, combine lemon juice and 1/3 cup (75 mL) granulated sugar. Drizzle on top of each hot loaf and return to oven for 5 minutes.
Remove from oven and let cool 5 minutes. Remove from pans to rack and cool completely.
1/2 cup (125 mL) softened butter (do not use substitution in this recipe)
3/4 cup (175 mL) granulated sugar
1/2 tsp (2 mL) vanilla
1 lemon, zested and juiced (separate zest and juice) *
1 cup (250 mL) all purpose flour
1 cup (250 mL) alpiste flour
1 tsp (5mL) baking powder
1 tsp (5mL) baking soda
1/8 tsp salt (optional)
2/3 cup (150 mL) milk
1/3 cup (75 mL) granulated sugar
* Lemon should produce 2 tsp (10 mL) zest and 1/4 cup (50 mL) juice.