Today's recipe came from here.
I actually didn't really alter this one. Well, that's not totally true; we didn't take it out of the pan to completely cool or wrap it up like it instructs. I should also mention that Amy did half the work on this. :)
Both she and dh liked it. She thought it tasted like Starbucks lemon cake without the icing on top. He didn't quite think so, but liked it anyway. I may try it using powdered sugar instead of regular for the glaze if there's a next-time.
1-3/4 cups flour
3/4 cups sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1 cup milk
1/4 cup cooking oil
2 tsp. shredded lemon peel
1 TB. lemon juice
2 TB. lemon juice
1 TB. sugar
Stir together the flour, 3/4 cup sugar, baking powder and salt. In another bowl combine the egg, milk, oil, and 1 TB. lemon juice. Add the egg mixture to the dry mixture and stir until combined. Add the shredded lemon peel and stir.
Pour batter into greased 8X4X2 inch loaf pan. Bake at 350 degrees for 55 minutes, or until a toothpick inserted in the bread comes out clean.
While the bread is baking, stir the 2 TB. lemon juice and 1 TB. sugar together. Sugar should be dissolved before brushing on the bread.
When the bread is done, brush the lemon juice mixture on the bread (it will seem like a lot, but go ahead and use it all). Cool in the pan for 10 minutes and then remove. Cool completely on a wire rack.
Wrap the bread and wait a few hours to eat. The flavor gets better as it sits.
As for the rest of the day, I cut out three spring dresses for the "girls" (the AG ones that is). I finished some embroidery on two doll quilts and looked through the quilting pieces my sister sent me for her son's quilt. More on that later. Shamefully, I only made it outside to the mail box. It was nice enough I could have spent some time outside, but sewing won out.