Solomon Recipes

I started this blog so I could pass along family recipes to my children. Most of these recipes are Eaton recipes.

But, no need to share the last name Solomon. The majority of the recipes are made by me, Mother Goose, my Sister in law, Gretchen and two friends Leta and HK. If you would like to be a contributor, just holla!


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Shhh... if you know us please get to know our blog names! Thanks, Mother Goose!

Tuesday, March 30, 2010

Lemon Loaf

It's rare for me to find a recipe where I don't make some changes. When you have a family with a sensitive digestive system and and a picky palette- you learn to make adjustments. The recipe for this lemon loaf was no exception, except the original recipe I found to be too dry and not moist enough.

After baking a few loaves and not satisfied with the result- I came up with this recipe that I was very happy with.

-2 cups flour
- 1/2 teaspoon
baking soda
- 1/2 teaspoon
baking powder
- 1/2 teaspoon
- 3
eggs, room temp
- 1 cup
- 2 tablespoons
butter softened
- 1 teaspoon
vanilla extract
- 1 ½ teaspoon lemon extract
- 1/3 cup lemon juice
- ½ cup oil

- ½ cup sour cream


- 1 cup
powdered sugar
- 1 tablespoon
powdered sugar
- 2 tablespoons
- 1/2 teaspoon lemon extract
  1. Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.
  2. In a large bowl, combine flour, baking soda, baking powder and salt.
  3. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
  4. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and mix well.
  5. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. Remove from oven and cool in pan on a rack.
  6. Making the icing: In a small bowl, combine powdered sugar, milk and lemon extract with a mixer until smooth.
  7. When loaf is cooled, remove from pan and frost top with icing. When icing has set, slice loaf into slices (should get about 8 good slices).
Cooks Note: For a zestier lemon taste, grind about 1 to 2 tsp of lemon peel. If you want a thick layer of icing, wait about every 5-10 minutes before you put another layer of icing until you get the desired thickness. RM likes his icing very thick, but I got tired after 3 layers. The picture below is how the icing looks with only 3 layers of icing, the icing is very thin which is why you want to keep layering the icing.

This is another family favorite except for Moe- he's allergic to lemons!


T Rex Mom said...

Yum - this I have to try. Why do the eggs need to be room temp?

Anonymous said...

that looks so goo! i swear i can SMELLLLL the warm lemony goodness through the screen!!!! i WILL try this one. for sure!

Anonymous said...

Man, that looks to die for! It's probably good for me that I don't eat sugar or I'd be gorging on this stuff. Glad I saw this other blog on FB. I'll be back.