Lemon - Glazed Lemon Loaf with Rum
Toronto Star Early 1980's
Note: This cake is also nice with the addition of poppy seeds. Make sure the poppy seeds are not stale.
4 cups all purpose flour
1 teaspoon salt
2/3 cups melted butter
1 1/2 cups milk
Grated zest of a lemon
3 tablespoons baking powder
1 3/4 cups cup sugar
4 eggs, lightly beaten
1/2 cup rum
1 tablespoon real vanilla
4 tablespoons icing sugar (powdered)
2 tablespoons rum
2 tablespoons lemon juice
Preheat oven to 350°F. Light grease 2 large loaf pans or a combination of large and mini.
Into large mixing bowl, sift together flour, baking powder, salt and sugar. In separate bowl, blend butter, eggs, milk, rum, lemon zest and
vanilla. Add the liquid ingredients all at once into dry ingredients. Blend just until moistened. Turn into prepared pans and tap pan to
smooth out mixture.
Bake 60 to 65 minutes, or until toothpick inserted into centre comes out clean. Let cool slightly in pan, and then remove and place on a
wire rack to cool. Poke top in several places with a toothpick and brush with lemon glaze while still warm.
Blend ingredients until sugar is dissolved.