Lemon Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 TBSP. Butter, unsalted
1 cup white sugar
2 eggs
1/2 cup whole milk
1½ cups all-purpose flour
½ tsp. Salt
1 tsp. Baking powder
3 tsp. Lemon zest (from organic lemon)
Lemon juice from 1/2 of a large lemon
Glaze:
1/2 cup white sugar
1 lemon, juiced
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Directions: |
Directions:1. Whisk together flour, salt and baking powder.
2. In a large bowl, cream butter, 1 cup sugar, and eggs together until light and fluffy. Add milk alternately with flour mixture in two parts. Mix in lemon juice and lemon zest.
3. Pour batter into a greased and floured 9x5” loaf pan.
4. Bake at 350º for 50-60 minutes until a toothpick in the middle comes out clean.
5. Cool in pan for 5 minutes.
6. Mix together ½ cup sugar and the juice of one lemon. Microwave to melt sugar (30 seconds to 1 minute).
7. Remove bread from pan. Poke holes in the top of the bread with a toothpick and pour glaze over warm bread. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:15 min. Prep; 1 hour cook |
Personal
Notes: |
Personal
Notes: This was my most requested recipe at school. I adapted the recipe to really kick up the lemon. It’s Mike’s favorite.
A note about lemons...use either organic lemons or lemons from California or Arizona. There is no artificial dye on the skins of these lemons. Citrus from Texas and Florida are dyed with artificial colors because the nights don’t get cold enough to turn the skins. I got this information from someone at Sunkist and it has made living with my allergy to all fd&c dyes much easier to manage. There is actually a law preventing adding dye to the skins of fruit in CA and AZ. Who knew!
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