lemon bread
(2 ratings)
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.
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(2 ratings)
yield
serving(s)
prep time
20 Min
cook time
1 Hr
method
Convection Oven
Ingredients For lemon bread
-
1 csugar
-
1/2 cconfectioners' sugar
- TOPPING INGREDIENTS
-
chopped pecans, optional
-
grated rind of 1 large lemon
-
1/2 cmilk
-
1 tspsalt
-
1 tspbaking powder
-
1 1/2 cunbleached all-purpose flour
-
2eggs
-
1/4 cfresh lemon juice
-
1 tsplemon extract
-
1/3 cbutter, melted
-
1/4 cchopped pecans, optional
How To Make lemon bread
-
1Combine sugar, butter, extract and juice.
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2Beat in eggs, one at a time until smooth.
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3In a separate bowl, mix flour, baking powder and salt.
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4Stir in the wet ingredients alternately with the milk.
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5Add the lemon rind and pecans (if using).
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6Pour batter into a greased 4 1/2\"x8 1/2\" loaf pan.
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7Bake at 350 for about 1 hour or until toothpick comes out clean.
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8TOPPING: Dissolve sugar in lemon juice over low heat.
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9Pierce top of hot loaf in several places with a sharp knife.
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10Pour topping over crust.
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11Let loaf cool in pan for 1 hour.
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12Remove from pan, wrap in foil and let sit for 24 hours for flavors to mature.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Lemon Bread:
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