barbara lauterbach's lemon bread
- Categories
- Breads
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| ⅓ cup | Butter, melted |
| 1 teaspoon | Lemon or orange extract |
| ¼ cup | Fresh lemon juice |
| 2 | Eggs |
| 1½ cup | King Arthur unbleached all- purpose flour |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Salt |
| ½ cup | Milk |
| Grated rind of 1 large lemo or use 1/2 t lemon oil | |
| ½ cup | Chopped pecans (optional) |
| ½ cup | Confectioners' sugar |
| ¼ cup | Fresh lemon juice |
TOPPING
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 4½"x8 ½" 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.
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