Olive Oil and Lemon Loaf

What is it that makes baking such a lovely experience? Perhaps it is the stirring smells, the sweetness and the warmth of baked goods exuding such comfort. It is Fall, and I am baking and cooking every day in my new home in Bloor West Village, Toronto. Blessed by a wealth of nearby produce shops and specialty markets, my mostly organic creations know few bounds. My most recent creation is a take on a Bon Appétit recipe for Olive Oil Cake...which I made into an Olive Oil and Lemon Loaf.
It turned out perfectly brown, with a faintly lemon-yellow top. My best looking loaf, especially from a new (to me) oven. The taste: sweet, with a moist crumb and a not-overpowering taste of lemon. Great with tea.

Olive Oil and Lemon Loaf

1 1/2 cups organic unbleached white flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon of baking powder
1/4 teaspoon coarse kosher salt
2 large organic eggs
3/4 cup organic whole milk or light cream
1/2 cup olive oil
2 teaspoons finely grated (zested) organic lemon peel

Preheat oven to 325°F. Oil and flour a loaf pan. Whisk first five ingredients in a large bowl. In another medium bowl whisk together the eggs, milk, olive oil and lemon zest. Gradually whisk wet ingredients into dry ones. Transfer to the pan.
Bake until tester comes out clean, about 65 minutes. Cool in pan on a rack for 20 minutes, then remove the cake and let cool completely. Wrap leftovers in foil at room temperature.