Barbara lauterbach's lemon bread

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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