Ingredients
1 stick Unsalted Butter, Softened
1 cup Sugar
2 whole Eggs
3 Tablespoons Lemon Juice
1 Tablespoon Lemon Zest (heaping)
1-1/2 cup All-purpose Flour
1 teaspoon Baking Powder
2 pinches Salt
1/2 cups Milk
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Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Chinese gongfu tea tray — drainage system for tea ceremony
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Preheat oven to 350 degrees. 2. In a bowl, cream butter and sugar. 3. Beat in eggs, lemon juice and zest. 4. In a separate bowl, combine flour, salt and baking powder. 5. Pour dry ingredients and milk into the creamed mixture, alternating until combined. 6. Taste the batter and add more lemon juice and zest until you reach the desired level of lemony goodness. (Sometimes you want to pucker and sometimes you want it to be sweet.) 7. Pour batter into a greased loaf pan and bake for 50 minutes until edges are golden brown or until it passes the toothpick test.