lemon bread

★★★★★ 2
By Eddie Jordan
from Bristow, OK

This lemon bread is one that came from my Mother. Her Mother passed it down to her and my Mother passed it down to me.

★★★★★ 2
serves Serves 4 to 6
prep time 20 Min
cook time 1 Hr
method Convection Oven

Ingredients For lemon bread

  • 1 c
    sugar
  • 1/2 c
    confectioners' sugar
  • TOPPING INGREDIENTS
  • chopped pecans, optional
  • grated rind of 1 large lemon
  • 1/2 c
    milk
  • 1 tsp
    salt
  • 1 tsp
    baking powder
  • 1 1/2 c
    unbleached all-purpose flour
  • 2
    eggs
  • 1/4 c
    fresh lemon juice
  • 1 tsp
    lemon extract
  • 1/3 c
    butter, melted
  • 1/4 c
    chopped pecans, optional

How To Make lemon bread

  • 1
    Combine sugar, butter, extract and juice.
  • 2
    Beat in eggs, one at a time until smooth.
  • 3
    In a separate bowl, mix flour, baking powder and salt.
  • 4
    Stir in the wet ingredients alternately with the milk.
  • 5
    Add the lemon rind and pecans (if using).
  • 6
    Pour batter into a greased 4 1/2\"x8 1/2\" loaf pan.
  • 7
    Bake at 350 for about 1 hour or until toothpick comes out clean.
  • 8
    TOPPING: Dissolve sugar in lemon juice over low heat.
  • 9
    Pierce top of hot loaf in several places with a sharp knife.
  • 10
    Pour topping over crust.
  • 11
    Let loaf cool in pan for 1 hour.
  • 12
    Remove from pan, wrap in foil and let sit for 24 hours for flavors to mature.
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