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Ingredients
| all-purpose flour (unsifted): 2 cups |
| salt: 1/2 tsp |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| granulated sugar: 1 cup |
| salted butter: 1/2 cup |
| eggs: 2 |
| 2% milk: 1 cup |
| lemons: 2 |
| ginger (minced): 2 Tbl |
| apricot preserves: 1/2 cup |
| granulated sugar: 1/2 cup |
Lemon Ginger Loaf With Apricot Glaze
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350 degrees fahrenheit and grease a 9" by 5" by 3" loaf pan and set aside.
- In a medium size bowl combine dry ingredients and set aside.
- Combine sugar and butter in a separate large bowl and cream together until well blended.
- Grate and juice both lemons and put them aside.
- Mince fresh ginger on cutting board and put into a small bowl.
- Crack eggs into a small bowl and beat until light and fluffy.
- Add eggs to the butter and sugar mixture and stir until well combined.
- Pour 1 cup milk into the measuring cup and add the lemon juice and wait until curdled.
- Starting and ending with the dry ingredients use an electric mixer alternately adding dry ingredients and milk until mixture is creamy and smooth.
- Stir in minced ginger and lemon zest to the batter and pour into prepared loaf pan.
- Put loaf into oven for approximately 1 hour or until lightly browned on top.
- Remove from oven and let cool for about 5 to 10 minutes before putting on a rack to cool.
- Put apricot preserves and sugar in a saucepan and cook until sugar is melted and then drizzle over the top and sides of cooled loaf.