Lemon Bread

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  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Servings: 12 servings

Ingredients

  • 1 count egg
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 2 teaspoon lemon peel
  • 1 3/4 cup flour
  • 3/4 cup sugar
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/4 cup oil or butter

Directions

    1. Grease the bottom and sides of an 8x4x2 inch loaf pan; set aside.
    2. In a medium bowl stir together the flour, the 3/4 cup sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
    3. In another bowl combine the egg, milk, oil, lemon peel, and the 1 tablespoon lemon juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon the batter into the prepared pans.
    4. Bake in a 350 degree oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. If desired, stir together the 2 tablespoons lemon juice and the 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before serving.
    5. Lemon Poppyseed Bread: prepare as above, except substitue 1 tablespoon poppyseeds for 1 tablespoon nuts.

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