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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F (180°C). Lightly oil or coat a 9x5-inch (1.5-L) loaf pan or 3 5x3-inch (400-mL) mini loaf pans with cooking spray. | 2. Finely grate 2 tbsp (30 mL) lemon peel and squeeze out 5 tbsp (75 mL) juice from lemons. | 3. In a medium-size bowl, using a fork, stir flour with baking powder, salt, nutmeg and lemon peel. | 4. Place butter in a large bowl. Using an electric mixer set on medium speed, beat butter until creamy. | 5. Gradually beat in 1 cup (250 mL) sugar until mixture is pale in colour, from 1 to 2 minutes. | 6. Beat in 2 tbsp (30 mL) lemon juice. Don't worry if batter looks slightly curdled--it won't affect baking. | 7. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed. | 8. Beat in vanilla. Reduce speed to low. Gradually beat in 1/3 of flour mixture, then 1/2 of milk. | 9. Repeat additions, ending with remaining flour and beating until just blended. | 10. Using a wooden spoon, stir in ginger until evenly distributed. | 11. Scrape batter into large loaf pan or divide between mini loaf pans, then smooth top. Bake in centre of preheated 350°F (180°C) oven until a cake tester or thin knife inserted into centre of loaf comes out clean, from 1 to 1-1/4 hours for a large loaf or 35 to 40 minutes for mini loaves. Check large loaf after 50 minutes of baking. If edges are a deep golden brown, loosely cover with a piece of foil for remaining baking time. | 12. Meanwhile, in a small bowl, whisk remaining 3 tbsp (45 mL) lemon juice with remaining 1/4 cup (50 mL) sugar until dissolved. | 13. Remove loaf from oven. Set pan on a rack. Spoon half of glaze overtop hot loaf or loaves in pan. Use back of spoon to evenly spread glaze. | 14. Let sit for 10 minutes, then spoon remaining glaze overtop. Leave loaf in pan until cool. Run a sharp knife around edges of pan and turn out. | 15. Place loaf glaze-side up on a serving plate or cutting board. Slice and serve immediately or wrap cooled loaf in waxed paper, then foil. | 16. Loaf will keep well, refrigerated, up to 5 days or frozen up to 1 month. Or wrap for gift giving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	2			2.5617	0.8233	0.0972	0.0265
purpose flour	1 1/2	1/2		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
sugar	1 1/4	cups	granulated	399.75	75.01	12.5125	6.24
egg	2			143.0	0.72	12.56	9.51
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
milk	2/3	cup		99.2267	7.7755	5.124	5.3192
ginger	1/4	cup	chopped crystallized	19.2	4.2648	0.4368	0.18

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.