#3506 - Lemon Bread

(by Shirley McNevich)

1 1/2 cups flour
1 cup white sugar
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 - 5oz. can Carnation evaporated milk (NOT condensed)
1/3 cup canola oil
1 1/2 tsp. lemon zest
Juice Topping: 1/3 cup white sugar; 1/4 cup lemon juice

In a bowl add flour, 1 cup white sugar, baking powder and salt--stir to mix. In a separate bowl add eggs, Carnation milk, canola oil and lemon zest--beat with a whisk. Pour the milk mixture into the flour mixture--stir just until mixed. Pour batter into a greased and floured 8" loaf pan. Bake at 350 degrees for 1 hour--test with a toothpick for doneness. Juice Topping: while the bread is baking, in a saucepan over low heat add the lemon juice and 1/3 cup white sugar--cook/stir until sugar is dissolved and mixture turns into syrup. When you remove the bread from the oven, use a kebob skewer and poke holes all the way through from the top to almost the bottom of the bread. Make multiple holes about 1" apart. Pour the hot syrup mixture over the whole top of the bread so it soaks down into the holes. Cool bread for 15 minutes, then loosen the bread and place it on a wire rack until it cools completely.