This one will travel well.

Lemon - Glazed Lemon Loaf with Rum
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Toronto Star Early 1980's
Note: This cake is also nice with the addition of poppy seeds. Make sure the poppy seeds are not stale.

4 cups all purpose flour
1 teaspoon salt
2/3 cups melted butter
1 1/2 cups milk
Grated zest of a lemon
3 tablespoons baking powder
1 3/4 cups cup sugar
4 eggs, lightly beaten
1/2 cup rum
1 tablespoon real vanilla

Lemon Glaze

4 tablespoons icing sugar (powdered)
2 tablespoons rum
2 tablespoons lemon juice

Preheat oven to 350F. Light grease 2 large loaf pans or a combination of large and mini.

Into large mixing bowl, sift together flour, baking powder, salt and sugar. In separate bowl, blend butter, eggs, milk, rum, lemon zest and
vanilla. Add the liquid ingredients all at once into dry ingredients. Blend just until moistened. Turn into prepared pans and tap pan to
smooth out mixture.

Bake 60 to 65 minutes, or until toothpick inserted into centre comes out clean. Let cool slightly in pan, and then remove and place on a
wire rack to cool. Poke top in several places with a toothpick and brush with lemon glaze while still warm.

Glaze

Blend ingredients until sugar is dissolved.

Thanks Ann - that looks great - have you ever made it without the rum? I could buy some rum I suppose, but I have a real aversion to the taste/smell of rum, so never use it. I could sub lemonade for the rum in the cake, but what about the glaze? Is the rum flavour integral?
Jane

If you don't have an aversion to using cake mixes, this one is delicious.

LEMON POPPY SEED BREAD

1 box Lemon Cake mix with pudding in the mix
1 pkg. Lemon instant pudding mix (4-serving size)
1/2 cup vegetable oil
1 cup water
4 eggs, lightly beaten
1/8 cup poppy seeds

Grease 2 loaf pans and instead of flouring, use sugar. Stir all ingredients together. Bake for 40-45 minutes at 350° F. Test with toothpick for doneness.

Notes: I added 1 tsp. lemon oil for an extra lemon "kick".

This has been my go to recipe for years - made it just a few days ago but put the recipe into 3 mini loaf pans. You can add 1/2 cup finely chopped walnuts if desired.

Lemon Bread - makes one 9x5 loaf

* 1 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup sugar
* Grated peel of 1 lemon
* 1 tablespoon baking powder
* 1/2 cup whole milk
* 2 large eggs, beaten
* 1/2 cup unsalted butter (1-stick), melted
* Juice of 1 large lemon
* 1/2 teaspoon vanilla extract

-- Lemon Glaze --

* Juice of 1 large lemon
* 1/4 to 1/3 cup sugar (depending on amount of lemon juice)

Preparation

Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess.

Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside.

In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan.

Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.)

To prepare Lemon Glaze: While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved.

After removing the bread from the oven (and still in the pan), use a long wooden skewer to poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times. Allow time between basting for glaze to soak in. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack.

note: I started checking the mini loaf pans after 30 minutes of baking.

If you don't use the rum, just increase the milk. Or add the juice of a lemon.

Ann

How do you know if the poppy seeds are stale? My neighbor gave me some two years ago when she moved -- are they no good now?

Stir fryi, if your poppy seeds are two years old, toss them. Especially if you didn't keep them in the freezer. Poppy seeds go rancid very quickly. It is easy to tell - just taste . Be prepared to spit them out.

I made this in a bundt pan and adjusted the baking time accordingly to 45 minutes or so.

Nonna's Lemon Ricotta Biscuits (muffins)
from Giada de Laurentiis

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 12 muffins

1.5 cups plain flour
1/2 cup ground almonds (or extra 1/2 cup flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 teaspoon sugar or more as needed for sprinkling
1/2 cup (1 stick / 115 grams) unsalted butter, room temperature
1 tablespoon finely grated lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds (optional)

Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F/ 175 degrees C.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

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I made these changes to this one: I used 1 cup sour cream plus 1/4 cup lemon juice in place of the buttermilk and left out the ginger. I also used a powdered sugar/lemon juice glaze instead of the the juice and sugar combo above. I used a bamboo skewer to poke holes all over the loaves and drizzled it while warm.

Zesty Lemon Loaf

Submitted By: Kathleen C

Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 40 Minutes

"This dressed-up pound cake-style lemon loaf has a delicate hint of ginger. The decadence of Grand Marnier makes this lemon loaf special. Great with Earl Grey tea or ice wine."

Ingredients:

3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
2 tablespoons brandy-based orange liqueur (Grand Marnier®)
3 tablespoons grated lemon zest
1 1/4 cups buttermilk
1/2 teaspoon ground ginger
1/2 cup fresh lemon juice
3/4 cup white sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.

2. Sift together the flour, baking powder, and salt in a bowl; set aside. Cream together the butter and 2 cups sugar in a separate large bowl; beat in the eggs. Stir in the lemon zest and orange liqueur. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared loaf pans.

3. Bake in the preheated oven until a toothpick or small knife inserted in the crown comes out clean, about 50 minutes. Remove from pans and move to a cooling rack.

4. Whisk together the lemon juice and 3/4 cup sugar until the sugar dissolves. Gently drizzle the mixture over the hot loaves. Allow the loaves to cool completely before serving.

ALL RIGHTS RESERVED © 2009 Allrecipes.com

Wow - thanks so much. I may have to make more than one recipe. Interesting that some of the recipes call for poking holes and saturating with glaze. This is something that you usually only see on lemon loaves - wonder why?
Jane

This one is my favorite; it uses the entire fruit.

Whole Lemon-Poppy Seed Cake

For the cake:
1½ unpeeled lemons, washed well
1 cup + 2 tablespoons granulated sugar
3 large eggs
12 tablespoons (1½ sticks) unsalted butter, melted
1½ cups AP flour
2¼ teaspoons baking powder
¾ teaspoon kosher salt
1 tablespoon poppy seeds

For the glaze:
¼ cup sugar
¼ cup fresh lemon juice

Position rack in the center of your oven and preheat oven to 350°F. Butter and flour a 1½ quart loaf pan*.

Quarter the lemons, and in the bowl of a food processor fitted with the metal blade, pulse the lemon pieces with ½ cup of sugar, until pureed. Scrape down the sides of the bowl to make sure no large pieces remain.

In a large mixing bowl, whisk together the eggs and remaining sugar until smooth. Add the lemon pulp. Whisk in the melted butter to combine.

In a separate bowl, whisk together the flour, baking powder, salt and poppy seeds to combine. Gently fold into the lemon mixture until combined. Pour batter into prepared loaf pan. Bake 50 to 60 minutes, rotating the pan halfway through baking. Cake is done when a toothpick or wooden skewer inserted in the center comes out clean. Remove to a wire rack and cool 15 minutes before unmolding onto the rack to glaze.

For the glaze: In a small saucepan, combine the lemon juice with the sugar and bring to a high simmer. Simmer 2 to 2 minutes, or until reduced by half. Brush the glaze all over the cake while it is still warm. Adapted from: The Sweet Melissa Baking Book.

*I baked these individual cakes using (greased and floured) water cooler paper cones I found at a local, restaurant supplier. I placed them in a jumbo cupcake pan for support, while they baked. Coffee mugs also work.

Sol

I made this recently and was going to post on new recipes for April but never got around to it. It's very good...perfect for afternoon tea or for bridge club. Slices beautifully and can slice thin and cut in half for those that want a tiny portion:

Lemon Pound Cake With Lemon Glaze

2 sticks of unsalted butter, plus 1 T. for pan
1 1/2 C. cake flour, plus 1T for pan (room temp.)
2 T. lemon zest
1 1/4 C. sugar
4 large eggs
2 T. fresh lemon juice
1 tsp. baking powder
1/4 tsp. salt
1/2 C sour cream

Adjust oven rack to center position and preheat oven to 350. Grease and flour 9" x 5" loaf pan with 1 T. butter and dust with 1 T. cake flour tapping out excess.
Place the 2 sticks of butter and lemon zest in small saucepan set over low heat. Gently melt butter whisking constantly. Remove from heat and set aside. Combine sugar, eggs and lemon juice in bowl of standing mixer. Using whisk attachment, beat sugar, eggs, and lemon juice on medium speed about 30 seconds. Reduce speed to low and in slow steady stream pour in the melted butter and lemon zest. Sift the 1 1/2 C cake flour into medium bowl along with baking powder and salt. Add sifted flour mixture in three stages to the wet ingredients in mixer. Be sure to scrape down sides of bowl to ensure and evenly blended batter. Mix batter just until blended...add 1/2 C sour cream and mix to blend. Pour batter into prepared pan and bake for 15 min. Reduce oven temp to 325 and bake until golden brown and toothpick inserted in center comes out clean. About 40 - 45 min. Be sure to rotate pan once after 20 min of baking. When done, remove cake from oven and cool in pan on wire rack for 10 min. Remove from pan and continue to cool on rack until just warm. Pour glaze over cake while warm.

Lemon Glaze

2 C. confectioners sugar
1/4 C fresh lemon juice
1 T. lemon zest

Sift confectioners sugar into medium bowl. Stir in lemon juice and lemon zest. Pour over warm cake.

I just made 4 loaves of this and put them in the freezer for the wedding at the end of the month. Well, I put three in the freezer and we ate one, we have to test it, you know! ;-) It was very good and lemon-y, I like the addition of the extra lemon juice instead of just zest, and it was very moist and good. I didn't glaze it because I wasn't sure how the glaze would stand up to freezing, and it was good enough it didn't need it anyway. I left out the walnuts because I don't like nuts in baked goods and so many people have allergies it seemed like a good idea not to take chances with 600 guests, you know? I got the recipe from Allrecipes.

Lemon Blueberry Bread

Servings: 12

1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
2 tablespoons lemon juice
1/4 cup white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
3. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

Annie

Funny you mention this one Annie, I've made it and we like it..
I made Ann T's lastnight..which I have before..cut the recipe in half to get just one loaf.

My husband got himself a slice and when he came back from eating it and said..."you know what would make that bread better....blueberries"...LOL

I have blueberry muffins in the oven right now...I added the juice of half a lemon to the batch..just cuz it was handy..

This is great - I can make a different recipe of lemon loaf every month and never run out of recipes. Tonight I am making Georgysmom's recipe, as I am hoping that the melted butter along with the sour cream will keep it a little moister longer. It would appear that lemon loaf is a much loved treat!
Jane

Jane, I've made Ann's recipe without the rum. (I have an aversion to the smell of rum, too.) I have used the extra lemon juice and once I used Bourbon. Good both ways.

I made this yesterday and it is gone already! I drizzled it with a lemon glaze. It was very moist, very good but probably could use just a little more lemon flavor in the batter.

LEMON YOGURT BREAD

12 Servings
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

* 1-1/2 cups all-purpose flour
* 3/4 cup sugar
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1 egg
* 1 cup (8 ounces) lemon yogurt
* 1/3 cup canola oil
* 1 tablespoon lemon juice

Directions

In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, oil and lemon juice. Stir into dry ingredients just until moistened.

Pour into an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).

© Taste of Home 2009 Tasteofhome Logo

Toby, I hope you enjoy it....it freezes beautifully.

Would Ann T's cake work in a bundt pan? I thought that was what appeared in her picture, but on closer inspection it's 2 loaf pans, as her recipe says. What do you think? Bundt pan friendly? Thanks for the advice.
Robert in Manassas, Va

It will be fine in a bundt pan. Enjoy!

David

Yup, David is right.

Cakes like this work in just about any pan including muffin tins.

Ann