Barbara's Lemon Bread
Yield
8 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ⅓ | cup |
butter
melted |
|
| 1 | teaspoon |
lemon extract
or orange extract |
*
|
| ¼ | cup |
lemon juice
fresh |
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
milk
|
|
| 1 | x |
lemon zest
grated |
*
|
| ½ | cup |
pecans
chopped (optional) |
|
| Topping | |||
| ½ | cup |
powdered sugar
|
|
| ¼ | cup |
lemon juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 79 | ml |
butter
melted |
|
| 5 | ml |
lemon extract
or orange extract |
*
|
| 59 | ml |
lemon juice
fresh |
|
| 2 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
milk
|
|
| 1 | x |
lemon zest
grated |
*
|
| 118 | ml |
pecans
chopped (optional) |
|
| Topping | |||
| 118 | ml |
powdered sugar
|
|
| 59 | ml |
lemon juice
fresh |
|
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.
