Lemon Loaf 1 2/3 cup all purpose flour 1 1/2 teaspoon baking powder 1/2 teaspoon salt 2/3 cup finely chopped walnuts (optional) 1/3 cup canola oil 1 cup granulated sugar 2 eggs 2 teaspoons grated lemon zest 1/2 teaspoon vanilla 2/3 cup milk
Directions: Preheat oven to 350 F. Lightly spray one 9 x 5 inch loaf pan with canola oil. In a medium bowl, sift together flour, baking powder, salt and walnuts. In a large bowl, beat together canola oil, sugar, eggs, lemon zest and vanilla until light and fluffy. Mix in dry ingredients, alternately with milk. Pour batter into prepared loaf pan. Bake for approximately 60 minutes, or until test comes out clean. Glaze 2 tablespoons lemon juice 1/2 cup granulated sugar Directions: Combine lemon juice and sugar. Mix well. Transfer lemon loaf to rack. Gradually drizzle lemon glaze over hot loaf. Cool lemon loaf completely in pan on rack. Serving Instructions: Health Tip: Walnuts, like canola oil, are made up of good fats. Both contain high levels of omega 3 fats. Canola oil also is the lowest in saturated fat (bad fat) of any vegetable oil and contains no trans fat. Culinary Tip: 1 medium lemon = 3 Tbsp juice, 2-3 tsp of zest Isabel Dixon-2005 Country Fair Creative Canola Oil Baking Contest Second Place Winner www.canolarecipes.ca _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
