Bake It: Aunt Marge's Lemon Bread

It's no secret that midwesterners are currently begging on their knees wishing for warmer weather, we've been in a bit of a slump here people!  To prove I believe in Spring (or just because I know I'll be enjoying 72 degrees in the San Francisco sun starting Thursday), I've decided to bake something fresh and sunny.

Now, I'm not many things, but a hell of a baker is something I'm proud to gloat nauseatingly about add to my personal resume.  I was lucky enough to grow up in a house that always smelled like cinnamon and apple streusel.  My mother is an INSANE baker.  I'm not kidding.  My brother and I never had hostess treats in our lunches, no way, Mar made fresh desserts to pack every school day.  I'm pretty sure Ben used to sell them for money to his buddies as he got older (this stuff was that good).  Birthday parties? Softball games? Sleepovers?  Forget it, she baked a smorgusboard of deliciousness for every event.  I'm pretty sure a few guys dated me in high school just to get their hands on some met-away mint brownies.

And so, I was gifted a tiny piece of her baking talent and she has been thrilled to share all of her mouth-watering recipes with me.  I have one spoiled husband.  On to the task at hand...a light, fluffy, simple lemon bread.  Ladies, if you want to impress someone, you gotta bake this shit. Not only does it look beautiful right out of the oven, but it's super easy and requires only one mixing bowl and a loaf pan.

Aunt Marge's recipe is an old one - so it uses lemon juice from the bottle for simplicity.  If you want to replace it with fresh lemon juice, be my guest.  Hell, throw some zest in there!  This recipe has a really delicate lemon flavor (carried through the glaze), so feel free to play.

Aunt Marge's Lemon Bread

1/2 c. oil
1 c. sugar
3 Tbs. lemon juice
2 eggs
1/2 c. milk (whole, if you have it)
1 tsp. baking powder
1 1/2 c. of flour
pinch of salt

Glaze:
1/4 c. sugar
3 Tbs. lemon juice

Mix all the bread ingredients together and pour into a greased loaf pan.  Bake for 45 - 50 minutes at 350 degrees (or until toothpick inserted into center comes out clean).

While hot, pour glaze over the top.  Let stand 30 minutes before serving to allow glaze to set.

Hopefully you'll enjoy this bread as much as I do - I love it still warm from the oven with a tall glass of iced tea (although I will wait until warmer weather for the latter).


HUGS!


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