Friday, July 21, 2006
Very Lemon Bread
I acquired this recipe about 20 years ago and it has remained a family favorite! It took some finagling to finally get my friend to part with this, but it was well worth it. I make this every year for Christmas as well as Easter and any other time we have a gathering of family or friends. Everyone loves it! Just be sure to give it a day to "rest" and for the flavors to develop.
Makes 1 loaf Bake at 350° about 1 hour
1/3 c. butter, melted
1 c. sugar
3 T lemon extract
2 large eggs
1 1/2 c. sifted flour
1 t. Baking Powder
1 t. salt
1/2 c. milk
1 1/2 T grated lemon rind (from about 4 lemons)
1/2 c. chopped pecans - optional (I never add them)
In a large bowl mix butter, sugar and lemon extract. Beat in eggs. In another bowl sift flour, baking powder and salt together. To the butter mixture add flour mixture alternately with milk, starting and ending with the flour mixture and beating just enough to blend. Fold in the grated rind and nuts.
Bake in preheated 350° oven for about 1 hour or until a toothpick inserted in the middle of the loaf comes out clean. Cool 10 minutes. Remove bread from pan and place on rack. Drizzle with the "Lemon Pour" while the bread is still warm. Be sure to cover the top of the loaf with the pour and get it into the cracks! I use a pastry brush and keep brushing the pour on until it has all been absorbed.
Makes 1 loaf Bake at 350° about 1 hour
1/3 c. butter, melted
1 c. sugar
3 T lemon extract
2 large eggs
1 1/2 c. sifted flour
1 t. Baking Powder
1 t. salt
1/2 c. milk
1 1/2 T grated lemon rind (from about 4 lemons)
1/2 c. chopped pecans - optional (I never add them)
In a large bowl mix butter, sugar and lemon extract. Beat in eggs. In another bowl sift flour, baking powder and salt together. To the butter mixture add flour mixture alternately with milk, starting and ending with the flour mixture and beating just enough to blend. Fold in the grated rind and nuts.
Bake in preheated 350° oven for about 1 hour or until a toothpick inserted in the middle of the loaf comes out clean. Cool 10 minutes. Remove bread from pan and place on rack. Drizzle with the "Lemon Pour" while the bread is still warm. Be sure to cover the top of the loaf with the pour and get it into the cracks! I use a pastry brush and keep brushing the pour on until it has all been absorbed.
"Lemon Pour"
1/4 c. fresh lemon juice
1/2 c. sugar
Combine and mix well.
After covering loaf with the Lemon Pour, wrap in foil and store for 1 day before slicing. That's the hardest part because everyone is begging for a piece!
