Barbara Lauterbach s Lemon Bread
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 1 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 |
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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.
Servings:
8
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