Double-lemon ginger bread
Source of Recipe
First published in Chatelaine's 11/2002 issue
List of Ingredients
2 lemons
1-1/2 cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground nutmeg
1/2 cup (125 mL) unsalted butter, at room temperature
1-1/4 cups (300 mL) granulated sugar
2 eggs
1/2 tsp (2 mL) vanilla
2/3 cup (150 mL) milk
1/4 cup (50 mL) finely chopped crystallized ginger
Recipe
1. Preheat oven to 350F (180C). 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. In a medium-size bowl, using a fork, stir flour with baking powder, salt, nutmeg and lemon peel. Place butter in a large bowl. Using an electric mixer set on medium speed, beat butter until creamy. Gradually beat in 1 cup (250 mL) sugar until mixture is pale in colour, from 1 to 2 minutes. Beat in 2 tbsp (30 mL) lemon juice. Don't worry if batter looks slightly curdled--it won't affect baking. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Gradually beat in 1/3 of flour mixture, then 1/2 of milk. Repeat additions, ending with remaining flour and beating until just blended. Using a wooden spoon, stir in ginger until evenly distributed. Scrape batter into large loaf pan or divide between mini loaf pans, then smooth top. Bake in centre of preheated 350F (180C) 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.
3. Meanwhile, in a small bowl, whisk remaining 3 tbsp (45 mL) lemon juice with remaining 1/4 cup (50 mL) sugar until dissolved. 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. 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. 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. Loaf will keep well, refrigerated, up to 5 days or frozen up to 1 month. Or wrap for gift giving
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