Very Lemon Bread Recipe

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Very Lemon Bread

Lynnda Cloutier


A distinctive lemon flavor perfect for coffee, a morning meeting or an afternoon tea.
Crème de Colorado

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1/3 cup butter, melted
1 cup sugar
3 tbsp. lemon extract
2 eggs, lightly beaten
1 1/2 cups sifted flour
1 tsp. baking powder
1 tsp. salt
1/2 cup milk
2 tbsp. freshly grated lemon peel
1/2 cup chopped pecans


1/4 cup fresh lemon juice
1/2 cup sugar

Directions Step-By-Step

In large bowl, mix butter with sugar, lemon extract and eggs. In another bowl, sift flour with baking powder and salt.
To butter mixture, add flour mixture alternately with milk, stirring just enough to blend. Fold in lemon peel and pecans.
Pour batter into greased and floured 9 x 5 inch loaf pan and bake at 350 for 1 hour or til a wooden pick inserted in center comes out clean. Remove bread from pan and with wooden pick, poke holes at 1 inch intervals on all sides.
. While loaf is still warm, drizzle lemon glaze mixture over top and sides. Wrap in foil and store for 1 day before slicing to serve. Makes 1 loaf

About this Recipe

Course/Dish: Sweet Breads