Double-Lemon Ginger Bread

Preheat oven to 350°. Lightly coat or spray a 9x5-inch loaf pan or three mini loaf pans with oil.

Finely grate 2 tbsp. lemon peel and squeeze 5 tbsp. juice from lemons into a small bowl.

In a medium bowl, stir flour with baking powder, salt, nutmeg and lemon peel.

Place butter in a large bowl. Using an electric mixer, beat butter until creamy. Gradually beat in 1 cup sugar until mixture is pale in colour, 1 to 2 minutes. Beat in 2 tbsp. lemon juice. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Gradually beat in 1/3 of flour mixture then half of milk. Repeat additions, ending with remaining flour and beating until just blended. Using a wooden spoon, stir in ginger until evenly distributed. Scrape batter into loaf pan then smooth top.

Bake in centre of oven until a cake tester inserted into centre of loaf comes out clean, 1 to 1 1/4 hours for large loaf or 35 to 40 minutes for mini loaves. Check large loaf after 50 min. of baking; if edges are a deep golden brown, loosely cover with foil for remaining baking time.

Meanwhile, in a small bowl, whisk remaining 3 tbsp. lemon juice with remaining 1/4 cup sugar until dissolved. Remove loaf from oven and set on a rack. Spoon half of glaze overtop hot loaf in pan. Let sit 10 min. then spoon remaining glaze overtop.

Leave loaf in pan until cool. Run a sharp knife around edges of pan. Turn out.