Lemon Loaf with Lemon Syrup (Old Fashioned)

This recipe of Old Fashioned Lemon Loaf with Lemon Syrup carries a double dose of lemon. Finely grated lemon zest in the batter and lemon syrup poured over the bread after baking. Delicious lemon bread with lemon syrup perfect for any day of the year, but can make a wonderful homemade gift for the holidays. The lemon can be replaced with orange in both batter and syrup. Also, the pecans can be replaced with 2-3 Tbsp. of poppy seeds.

½ cup (1 stick, 4 oz) unsalted butter room temperature (113 g)
1 cup (4 oz) confectioners' sugar (125 g)
2 large eggs
1¼ cups (5.5 oz) all-purpose flour, unbleached (155 g)
1 tsp. baking powder
½ tsp. kosher salt
½ cup (4 oz) whole milk (125 mL)
1 Tbsp. lemon zest, freshly grated (or orange zest if you prefer)

Lemon Syrup (optional):
¼ cup granulated sugar (50 g)
3 Tbsp. lemon juice, freshly squeezed (or orange juice)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour a loaf pan.

In a large bowl combine the butter and sugar and beat until blended.

Add the eggs, one at a time, beating well after each addition. In a medium bowl stir and toss together the flour, baking powder and salt.

Add to the butter mixture, along with the milk and lemon (or orange zest) and beat until blended and smooth.

Optionally, stir in the pecans, or the poppy seeds. Spread evenly in the prepared pan.

Bake until a thin skewer inserted in the center of the loaf comes out clean, about 40-50 minutes.

While the bread bakes, make the lemon (or orange) syrup by combining the sugar and lemon/orange juice in a small pan. Bring to a boil and simmer until the sugar dissolves. Set aside.

Remove the bread from the oven and, using a fork, gently poke the top in several places. Stir the syrup, then slowly drizzle it over the hot bread.

Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.