Lemon loaf from Company's Coming, Muffins and more

When baking follow the amounts and method exactly - baking is chemical reactions!

Use room temperature butter and make sure all sugar is well blended so it can begin to melt.

Add eggs one at a time. Break them onto a plate so you can see if there is egg shell.

Zest the lemon or use a fine mesh grater. 

blend ingredients adding a little at a time.

Flour is presifted; use the sifter to make sure baking powder and salt in mixed in evenly

Dough looks very yellow because I added a package of lemon jello powder! Took this idea from the Kraft Canada site... 

 2 small loaf tins, reduces cooking time. loaf on the left has a layer of orange marmalade 

Glaze ingredients

I microwave the glaze, no risk of burning it while the sugar melts

I poke holes all over the loaf to help the glaze sink in.

Spoon the glaze over or use a brush