DARN GOOD MAMA

I love everything lemon and what could be better than lemon carbs with icing?! This simple lemon loaf is sure to satisfy without being overly sugary. We served our with fresh cut strawberries that perfectly complemented this subtly tangy, dense loaf.

Instructions:

– Preheat oven to 350 degrees

– Grease loaf pan with butter

– Combine dry ingredients (Flour, baking powder, and salt) in a large bowl

– In a separate bowl mix butter and sugar with an electric mixer until smooth (easiest if the butter is on the softer side)

– Add the butter and sugar mixture, milk, and lemon juice to the bowl of dry ingredients

– Add dough to baking pan

– Bake 45-50 min (make sure a toothpick comes out clean before removing from the oven)

– While the loaf cooks combine the strawberries, sugar, and water from the icing ingredients to a small pot and cook on the stove top for 5 minutes or until the strawberries have cooked down and created a syrupy liquid

– Combine strawberry syrup (remove thick pieces of berry), juice of lemon and powdered sugar (until reached desired consistency for icing) – mix until smooth. I prefer to have the  icing be a little thicker and sit on top of the loaf, but more or less powdered sugar can be incorporated with the other icing ingredients per preference.

Loaf Ingredients:

1 1/2 cups flour (I used whole wheat, but you can use whatever you prefer)

1 tsp baking powder

1/4 tsp salt

1 cup sugar

1/2 cup milk (I used 2%)

1 stick of butter (1/2 cup)

2 eggs

Juice from 1 large lemon

Icing Ingredients:

Powdered sugar (as much to reach desired icing consistency)

Juice from 1 small lemon

3 large strawberries

1 tsp sugar

1 tsp water