The sweet/tangy glaze drizzled over this citrus loaf adds the perfect touch!
1 medium lemon – zest and juice
1 medium orange – zest and juice
2 1/4 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
1 cup sugar
3/4 cup butter
1/2 cup milk
Grate 1 tbsp peel from lemon, and squeeze 1 tbsp juice – set aside
Grate 1 tbsp peel from orange, and squeeze 5 tbsp juice – set aside – separately from lemon juice
In large bowl combine dry ingredients, then cut butter in, stir in lemon and orange zest.
In separate bowl beat eggs, milk and 4 tbsp orange juice.
Stir liquid into flour just until mixed, do not over mix.
Turn into greased and floured 9×5 inch loaf pan. (I like to use parchment paper so it is easy to lift out)
Bake 1 hour, at 350 degrees – cool for 10 minutes in pan, then remove to a cooling rack.
Once you take the loaf out of the oven, combine the remaining 1 tbsp lemon juice, 4 tbsp orange juice and 2 tbsp sugar in small saucepan. Bring to a boil and allow to gently boil until reduced slightly and thickened. Once loaf has cooled a bit, drizzle glaze over top.
Try to resist cutting the loaf until it has cooled quite a bit ….