Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 cups sugar, divided
- 1 tablespoon grated lemon rind
- 1 teaspoon baking powder
- 1/2 cup (1 stick) butter, softened
- 1/2 cup milk
- 1/4 teaspoon salt
- 2 large eggs
- 3 tablespoons lemon juice
Preparation
Step 1
Preheat oven to 350°F. Coat three 5 3⁄4" x 3" loaf pans with cooking spray. Sprinkle flour lightly over inside of each loaf pan.
Combine 1 cup sugar and butter in a large mixing bowl. Beat with an electric mixer on medium speed until light and fluffy, about 2 minutes. Stir in eggs and lemon rind; beat 1 minute. Combine flour, baking powder and salt in a medium bowl. Stir flour mixture and milk into butter mixture.
Pour batter into prepared pans. Bake until toothpick inserted in centers of loaves comes out clean, 35-40 minutes. Transfer pans to wire rack to cool slightly. Pierce tops of loaves several times with a skewer.
Combine remaining sugar and lemon juice in a small bowl. Drizzle the lemon juice mixture slowly over loaves until all the mixture has been absorbed. Cool 10 minutes. Remove from pans. Cool completely on wire rack.
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Grandma's Secret Tip:
Using a wire whisk, instead of a spoon, makes it easier to thoroughly combine dry ingredients.