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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Ray's Lemon Bread Recipe

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This recipe for Ray's Lemon Bread is from The Daleiden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups sugar
3/4 cup oil
3 large eggs
3 tablespoons lemon zest
3/4 cup walnuts; finely chopped
3/4 cup milk
———-Glaze———-
1/2 cup fresh lemon juice
1/4 cup sugar
Directions:
Directions:
Preheat oven to 350. Butter and flour 2 8×4x2 1/2 inch loaf pans. Sift first 3 ingredients into small bowl. Combine sugar, oil, eggs and lemon peel in large bowl. Using electric mixer, beat egg mixture for 2 minutes. Stir in nuts.

Mix in dry ingredients alternately with milk in 2 batches each. Divide batter between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 15 minutes.

Glaze: Stir lemon juice and sugar in small bowl until sugar dissolves. Run small sharp knife around breads to loosen from pans. Brush all of glaze over hot breads, allowing glaze to drip down sides. Cool completely. Turn out loaves. Wrap tightly and refrigerate. Bring to room temperature before serving. Cut into slices and serve.

Fresh lemons are the key to the bread; if you travel to Arizona, packing back a few lemons from a tree make this bread a special treat.
Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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