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Barbara's Lemon Bread

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup sugar
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cup butter
melted
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1 teaspoon lemon extract
or orange extract
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¼ cup lemon juice
fresh
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2 large eggs
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1 ½ cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon salt
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½ cup milk
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1 x lemon zest
grated
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½ cup pecans
chopped (optional)
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Topping
½ cup powdered sugar
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¼ cup lemon juice
fresh
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Ingredients

Amount Measure Ingredient Features
237 ml sugar
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79 ml butter
melted
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5 ml lemon extract
or orange extract
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59 ml lemon juice
fresh
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2 large eggs
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355 ml all-purpose flour
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5 ml baking powder
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5 ml salt
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118 ml milk
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1 x lemon zest
grated
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118 ml pecans
chopped (optional)
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Topping
118 ml powdered sugar
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59 ml lemon juice
fresh
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Directions

Combine sugar, butter, extract and juice. Beat in eggs, one at a time until smooth. In a separate bowl, mix flour, baking powder and salt. Stir in the wet ingredients alternately with the milk. Add the lemon rind (or oil) and pecans (if using).

Pour batter into a greased 4 1/2"x8½ inch loaf pan. Bake for about 1 hour or until toothpick comes out clean.

TOPPING: Dissolve sugar in lemon juice over low heat. Pierce top of hot loaf in several places with a sharp knife. Pour topping over crust. Let loaf cool in pan for 1 hour. Remove from pan, wrap in foil and let sit for 24 hours for flavors to mature.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 35536% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 374mg 16%
Total Carbohydrate 18g 18%
Dietary Fiber 1g 5%
Sugars g
Protein 11g
Vitamin A 7% Vitamin C 12%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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