Ingredients
1/4 cup butter, softened1 cup sugar2 large eggs, room temperature1-1/2 cups whole milk1-1/2 teaspoons grated lemon zest2 cups all-purpose flour1/2 teaspoon baking powder1 cup dried currants
Preparation
In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the milk and lemon zest. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Stir in currants.
Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
