Barbara Lauterbachs Lemon Bread Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Sugar,
1/3 cup: Butter, melted
1 tsp: Lemon or orange extract,
1/4 cup: Fresh lemon juice,
2: Eggs,
1 1/2 cup: King Arthur unbleached all- purpose flour,
1 tsp: Baking powder,
1 tsp: Salt,
1/2 cup: Milk,
Grated rind of 1 large lemo or use 1/2 t lemon oil,
1/2 cup: Chopped pecans, optional
TOPPING
1/2 cup: Confectioners sugar,
1/4 cup: Fresh lemon juice,
Directions:
Combine sugar, butter, extract and juice. Beat in eggs, one at a time
until smooth. In a separate bowl, mix flour, baking powder and salt.
Stir in the wet ingredients alternately with the milk. Add the lemon
rind (or oil) and pecans (if using). Pour batter into a greased 4
1/2"x8 1/2" loaf pan. Bake for about 1 hour or until toothpick comes
out clean. TOPPING: Dissolve sugar in lemon juice over low heat.
Pierce top of hot loaf in several places with a sharp knife. Pour
topping over crust. Let loaf cool in pan for 1 hour. Remove from pan,
wrap in foil and let sit for 24 hours for flavors to mature.
Source from luhu.jp
until smooth. In a separate bowl, mix flour, baking powder and salt.
Stir in the wet ingredients alternately with the milk. Add the lemon
rind (or oil) and pecans (if using). Pour batter into a greased 4
1/2"x8 1/2" loaf pan. Bake for about 1 hour or until toothpick comes
out clean. TOPPING: Dissolve sugar in lemon juice over low heat.
Pierce top of hot loaf in several places with a sharp knife. Pour
topping over crust. Let loaf cool in pan for 1 hour. Remove from pan,
wrap in foil and let sit for 24 hours for flavors to mature.
Source from luhu.jp
Tags
: breads