31 March 2010

Lemon Bread

This recipe for Lemon Bread by Randi at I Have to Say is one of my all time favorite bread recipes.

It's one of those amazing foods that actually gets better the longer it sits. The first few days, it's definitely bread. Best eaten for breakfast warmed up with some butter. The the last few days, it's kind of like cake. Best eaten with a fork, after dinner for dessert. It's a strange phenomenon, but one I'm not going to question because it is so yummy!

Lemon Bread

  • 1-3/4 cups flour
  • 3/4 cups sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 beaten egg
  • 1 cup milk
  • 1/4 cup cooking oil
  • 2 tsp. shredded lemon peel
  • 3 Tbsp lemon juice, divided
  • 1 TB. sugar
  1. Stir together the flour, 3/4 cup sugar, baking powder and salt.
  2. In another bowl combine the egg, milk, oil, and 1 TB. lemon juice.
  3. Add the egg mixture to the dry mixture and stir until combined.
  4. Add the shredded lemon peel and stir.
  5. Pour batter into greased 8X4X2 inch loaf pan.
  6. Bake at 350 degrees for 55 minutes, or until a toothpick inserted in the bread comes out clean.
  7. While the bread is baking, stir the 2 TB. lemon juice and 1 TB. sugar together.
  8. Sugar should be dissolved before brushing on the bread.
  9. When the bread is done, brush the lemon juice mixture on the bread
  10. Cool in the pan for 10 minutes and then remove.
  11. Cool completely on a wire rack.
  12. Wrap the bread in a ziplock plastic bag to store. The flavor gets better as it sits.

1 comment:

  1. that sounds gooood. do you think i could blueberries in it?



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