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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Lemony Lemon Bread Recipe

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This recipe for Lemony Lemon Bread is from His Mother Cooks, 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:  
Batter
1 1/2 c cake flour
1 1/2 c all purpose flour
2 t baking powder
1/4 t baking soda
1 t salt
2 1/4 c sugar
8 eggs, room temperature
1/4 c lemon zest, from @ 4 lemons, Meyers are best
1/4 c lemon juice
4 sticks of butter, melted and cooled
1/2 c sour cream, room temperature
2 tsp vanilla

Lemon Syrup
1/2 c lemon juice
1/2 c sugar
Directions:
Directions:
Bread
Preheat oven to 350°.
Spray two cake pans with Pam.
Place baking paper on bottom, spray with Pam as well.
Blend lemon juice, lemon zest, eggs and sugar together.
Slowly add melted cooled butter while mixing.
Add sour cream and vanilla, mix until just combined.
Sift together the flours, salt, baking powder and baking soda.
With a rubber spatula, add the dry mix to the wet mix, 1/3 at a time.
Mix until just combined, do not over mix.
Divide the batter evenly between the two pans.
Place pans in center of oven
Bake at 350 for 20 minutes, rotate the pans.
Lower oven to 325°.
Bake 30 minutes more or until a toothpick inserted in center comes out clean.
Cool for 15 minutes.
Remove from pan, poke holes with toothpick in top and sides.
Brush Lemon Syrup over top and sides, using all the syrup.

Lemon Syrup
Over medium heat, cook sugar and lemon juice until sugar is dissolved.
Cook for 4 minutes more.
Number Of Servings:
Number Of Servings:
2 loaves of lemon bread
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
Divide recipe in 1/2 to make 1 loaf, but you’ll be sorry! It’s that good!

 

 

 

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