I hope that I don’t jinx things by mentioning this, but have you noticed the warmer weather, and longer, less gloomy days? Pretty soon, it’ll be time for shorts and summer tops. I’ve noticed a few eager beavers already donning their summer apparel, a little premature in my opinion, but I do admire their enthusiasm.
I wanted to bake something in celebration of this seasonal shift. But what?… Something summery… Something citrusy… Something Lemon! This is the time of year for tea parties and light lunches in the newly budding garden, both of which cry out for the fresh flavour of lemon loaf.
Mother’s Day is just around the corner. A perfect occasion for an intimate tea party and home baked goodies… Just a suggestion 🙂
1 3/4 cup All-Purpose Flour
3/4 cup Granulated Sugar
2 1/4 tsp Baking Powder
1/4 tsp Salt
1 tbsp Ground Flax Seed
1/4 cup Non-Dairy Yogurt, plain
1 cup Non-Dairy Milk
3 tbsp Canola Oil
Rind From 2 Lemons, finely shredded
2 tbsp Lemon Juice
1/4 tsp Lemon Extract
Preheat oven to 350°F and prepare an 8 inch loaf pan.
Stir together flour, sugar, baking powder, salt, and flax seed. Set aside.
Mix yogurt, milk, oil, rind, lemon juice, and extract until thoroughly combined. Add to dry ingredients and stir until just moistened. Spoon into loaf pan and smooth top and let rest for 15 minutes before baking.
Bake for 50-55 minutes, until an inserted toothpick comes out clean. Cool in pan for 10 minutes before transferring to rack. When completely cooled, wrap tightly and store overnight in the refrigerator.
If desired, drizzle with icing before serving (recipe follows).
1 cup Icing Sugar
1 tbsp Lemon Juice
1 tbsp Rum
Sift sugar. Add lemon juice and rum and stir until completely combined and smooth. Drizzle over loaf and let set for 15 – 20 minutes.