"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Glazed Lemon Bread Recipe

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

Contributor:  
Contributor:  
Tammera Charrier
Added: Thursday, August 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbs oil
3/4 cup sugar
2 tbsp lemon juice
2 eggs
1 3/4 cups All-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 tbsp grated lemon rind
lemon glaze

Directions:
Directions:
Mix oil and sugar. Stir in lemon juice. Add eggs, one at a time, beating thoroughly after each addition. Mix flour, baking powder and salt. Add to mixture alternately with milk. Stir in lemon rind. Beat well. Spread into greased and lightly floured 8x4x2 loaf pan. Bake at 325 for 45 minutes or until toothpick inserted comes out clean. Brush with glaze. Return to oven for 5 minutes. Repeat last step. Let stand in pan on wire rack for 10 minutes. Turn out of pan. Cool.

Personal Notes:
Personal Notes:
Bread is best if allowed to stand for 1 day before cutting.

 

 

 

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