This is a great recipe. If you like a strong lemon flavor, as I do, you might try substituting 1 teaspoon lemon extract for the vanilla.
Jennifer On 4/9/11, Shannon Hannah <[email protected]> wrote: > 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 > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
