Lemon desserts seem to be more delicious on a spring day, but you’ll want to keep this one on a year-round basis to have with a cup of tea. Technically, it fits into the “quick bread” baking category, but the glaze definitely elevates it to a cake. Whatever you call it, you’ll love it! You’ll find recipes like this in Tea & Crumpets, my afternoon tea cookbook; signed copies are available on www.irishcook.com.
Glazed Lemon Bread
Makes 1 loaf
For the bread
1 cup sugar
8 tablespoons butter, at room temperature
2 large eggs, separated
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup milk
4 tablespoons finely chopped walnuts
1 tablespoon lemon peel
For the glaze
1/4 cup sugar
2 tablespoons grated lemon peel
4 tablespoons fresh lemon juice
1. Make the bread. Preheat oven to 350° F. Spray a 9-inch loaf pan with butter flavored cooking spray and dust with flour; tap out excess.
2. In a large bowl, cream sugar and butter with an electric mixer on medium speed until blended. Add egg yolks, one at a time, and beat until smooth. Beat in flour, salt, and baking powder, alternating with milk. Stir in nuts and 1 tablespoon lemon peel.
3. Beat egg whites until stiff peaks form, and then fold into batter.
4. Transfer to prepared pan; smooth top. Bake for 55 to 60 minutes, or until a skewer inserted into center comes out clean.
5. Make glaze. Heat sugar, lemon peel and juice in small saucepan, stirring frequently, until sugar dissolves. As soon as cake comes out of oven, brush on glaze. Let cake cool in pan for 30 minutes, invert onto rack, and then return to upright and cool for 2 to 3 hours before slicing (or wrap in foil and store at room temperature).