- used in drinks, like lemonade
- the prevention of scurvy
- used in marinades
- a great tenderizer
- used in short term preservation
- as a garnish
- aromatherapy (enhances mood)
- has antibacterial compounds
- used in many cleaning products
- powering small digital watches
- most importantly, used in lemon desserts.
This weekend gave us rainy weather, an incessantly coughing child and a lemon loaf.
(Recipe adapted from marthastewart.com)
- 4 Tbs butter, softened
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3 Tbs lemon juice
- zest of 2 lemons
- 1/4 cup skim milk
- 2 eggs
Preheat the oven to 350F. Grease a loaf pan generously with butter.
Combine flour, salt and baking soda, set aside. Combine milk and lemon juice, set aside.
In a medium bowl, cream butter and sugar until light and fluffy. Add the eggs and zest.
Stir in half the flour mixture then half the milk mixture, stirring well after each addition. Continue with remaining mixtures.
Bake 30-35 minutes.
While loaf is baking, combine 1/2 cup confectioners sugar and 2 Tbs lemon juice. Drizzle glaze over loaf after it has cooled slightly.