Tuesday, January 24, 2012

Lemon Bread

My dad LOVES lemon things, and this is by far his favorite!


1/3 cup melted butter or margarine
3 Tbsp. lemon extract
1-1/2 cups flour
1 tsp. salt
1-1/2 Tbsp. grated lemon rind (optional)
1/2 cup chopped pecans (optional)
1 cup sugar
2 eggs
1 tsp. baking powder
1/2 cup milk

LEMON POUR (combine and reserve for later):
1/4 cup lemon juice
1/2 cup sugar


Preheat oven to 350F. Grease and flour loaf pan.

Mix butter, sugar, and lemon extract in a good sized bowl. Beat eggs into this mixture. In another bowl, mix flour with baking powder and salt. Add dry ingredients to wet mixture gradually, alternating with milk. Beat just until blended. If desired, blend in rind and nuts. Pour batter into prepared pan. Bread is done when toothpick inserted in middle comes out clean (about 50 minutes or so). After cooling for ten minutes, remove from pan, put loaf on top of foil, and drizzle with reserved Lemon Pour mixture. Store in foil for 24 hours before slicing.

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