Is breakfast dessert a thing? I think it should be a thing. This simple citrus loaf with syrup is just sweet enough for dessert but when it's called lemon bread it's acceptable for breakfast. Who are we kidding....it's all cake right!! Ingredients: 3/4 cup butter, room temperature 3/4 cup milk 1 cup sugar 3 eggs 4 tbsps lemon juice 2 tbsps lime juice zest of 1 lemon 1 3/4 cup flour 1 tsp baking powder 1/2 tsp salt syrup: 1 tbsp sugar 1 tbsp water 2 tbsps reserved lemon/lime juice from above Cream the butter and sugar together first. (If you don't have room temperature butter here's a little trick. Place the butter on a plate, find a bowl that will fit over it. Boil some water and fill the bowl, let it sit a couple of minutes. Pour the water out of the bowl and place the warm bowl over the butter. Leave it awhile (maybe 20 or 30 minutes) and the butter will have softened but not melted.) Sift the flour and baking powder together and add the salt. Add the eggs to the butter/sugar and beat until fluffy. Add some of the milk, some of the flour and mix together adding each until well combined. Mix the lemon and lime juice together then reserve 2 tbsps juice for syrup. Add the rest of the juice and the lemon zest to the batter. (If you don't have lime juice use all lemon, or lemon and orange, or just orange) Line an 8 X 4" loaf pan with parchment and pour the batter in. Bake at 350°F for 1 hour 20 minutes. Check with a cake test. Leave in pan to cool for 10 or 15 minutes then pierce the cake with same cake tester or a skewer all the way through to the bottom. Make a bunch of holes all over. Don't go crazy though or you'll just have crumbs!! Heat the syrup ingredients together in a microwave until the sugar melts then spoon it over the loaf. Leave the loaf to cool completely in the pan. Then unmould and admire! Slice and enjoy! Adapted from: lovefoodies.com