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Lemon Bread Recipe

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This recipe for Lemon Bread, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Torres
Added: Wednesday, July 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cups all - purpose flour
1 tsp baking powder
1/2 tsp salt
8 tbsp (1 stick butter) at room temperature
1 c sugar
2 eggs
1/2 c milk
1 tbsp finely grated lemon zest
1/2 c chopped pecans

For the lemon syrup:
1/4 c sugar
3 tbsp fresh lemon juice

Directions:
Directions:
Preheat oven to 350. Grease and flour a 1-lb loaf pan. In a bowl, stir and toss together the flour, baking powder and salt. Set aside. In the bowl beat with electric mixer butter and sugar on medium speed until blended for 2-3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture along with the milk and lemon zest. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in pecans. Spoon the batter into the prepared pan and bake until a tooth pick inserted into the center of the loaf comes out clean for 50 to 60
minutes.

Meanwhile, make the lemon syrup. In a small bowl, combine the sugar and lemon juice. Set aside, stirring occasionally. Don't worry if the sugar does not dissolve completely.

Remove the bread from the oven and transfer the pan to a wire rack. Using a fork, gently poke the top in several places. Stir, then slowly drizzle it over the hot bread. Let the bread cool in the pan for 15 minutes, then turn the loaf out onto the rack, top side up. Let cool completely. Makes one loaf.

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Adapted from William Sonoma's Kitchen Library Series. Muffin & Quick Bread, by John Phillip Carroll

 

 

 

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