by Jane Rodmell for All The Best Fine Foods, a ‘Certified Good Food Fighter‘

Action is at fever pitch at All The Best this week. We are planning a month-long celebration in June. We are thanking our customers who have stayed with us through four long years of construction and welcoming new friends to our beautifully restored heritage building on Yonge Street. You will have to drop by to experience lots of new tastes, to meet some of our talented chefs, bakers, producers and suppliers and to enjoy many of your favourite All The Best signature products and specialty items… all at special prices.

One of your long-time favourites is our Fresh Lemon Loaf. It’s a wonderful treat to enjoy many ways. Serve with a bowl of strawberries or raspberries: add a drizzle of our Berry Coulis, if you like. Use as a base for shortcake or trifle. Grill until lightly charred and serve warm with a mix of peaches and blueberries. Or simply enjoy with a cup of tea… It’s a summer essential and specially priced all next week!

Glazed Fresh Lemon Loaf

1/12 cups (375 ml) all-purpose flour

½ tsp (2 ml) salt

ÂĽ tsp (1 ml) baking powder

ÂĽ tsp (1 ml) baking soda

½ cup (125 ml) butter, softened

1 cup (250 ml) sugar

2 eggs

1 tbsp (15 ml) grated lemon zest

1/3 cup (75 ml) sour cream

3 tbsp (45 ml) freshly squeezed lemon juice

Lemon Glaze

½ cup (125 ml) sifted confectioner’s sugar

1 tbsp (15 ml) freshly squeezed lemon juice

9 –by- 5-inch (23-by-12.5 cm) loaf pan, greased and lined with parchment paper

In a bowl, combine flour, salt, baking powder and baking soda. Set aside.

In a large bowl, beat butter and sugar until blended. Add eggs one at a time, beating lightly after each addition until smooth. Then beat vigorously until thick and creamy. Add lemon zest. Add flour mixture in three additions, alternately with sour cream and lemon juice and mix until blended.

Spread mixture evenly in prepared pan. Bake in preheated 350°F (180°C) oven until tester inserted in the centre comes out clean, 55 to 60 minutes. Let cool for 15 minutes in pan on a wire rack.

Lemon Glaze: In a bowl, combine confectioner’s sugar and lemon juice until smooth. Remove loaf from pan and place on a wire rack. Spoon Lemon Glaze over top while warm.

Come join the celebrations.

All the best and thanks again,

Jane