from the Logee's growers

Logee’s Ponderosa Lemon Bread
By Barbara Glass

Joy Logee Martin (Byron’s mother) loved her lemons but even more so she loved this Ponderosa Lemon Bread that Barbara Glass (Laurelynn’s mother) made for her every Christmas.  Excellent with afternoon tea.

    6 Tbsp butter
    1 cup sugar
    1 tsp grated zest of ‘Ponderosa’ lemon
    3 Tbsp juice of ‘Ponderosa’ lemon
    2 large eggs, beaten
    1 ½ cups all purpose flour
    1 tsp baking powder
    ½ tsp salt
    ½ cup milk

    ½ cup Ponderosa Lemon juice
    ½ cup granulated sugar

Pre heat oven to 350°F. Grease an 8 –by 4 ½-inch loaf pan. Cream the butter and sugar together. Add the lemon zest, lemon juice, and eggs. 
Combine the flour, baking powder, and salt and add to the creamed mixture, alternating with the milk. Pour into the prepared pan and bake for 50 minutes.

While the cake is baking, prepare the glaze: combine the juice and sugar and mix until the sugar dissolves.

When the cake is done and removed from the oven, spoon the glaze over the cake (while it is still in the pan). Let it stand until the glaze is absorbed into the bread. Cool and serve in ½ inch slices. Serves approximately 14 - 16 slices.

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