Old-Fashioned Lemon Bread
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 1 1⁄2 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 eggs
- 1⁄2 cup milk
- 1⁄2 cup salad oil
- 1 1⁄2 teaspoons grated lemons, rind of
-
Lemon Glaze
- 4 1⁄2 tablespoons lemon juice
- 1⁄3 cup sugar
directions
- Grease and flour-dust a 4 1/2 by 8 1/2-inch loaf pan; preheat oven to 350°.
- In a large bowl, stir together flour, sugar, baking powder, and salt; in a small bowl, beat eggs with milk, oil and lemon peel.
- Add egg mixture to flour mixture; stir just until blended and spread batter in prepared loaf pan.
- Bake until a wooden pick inserted in the center comes out clean, about 45-50 minutes; meanwhile, prepare lemon glaze.
- Using a long wooden skewer, poke numerous holes in hot bread, piercing all the way to the bottom.
- Slowly drizzle hot glaze over bread; let cool in pan on a wire rack for 15 minutes then remove from pan and let cool completely on rack.
- Lemon Glaze: In a small pan, combine lemon juice and sugar; stir over medium heat until sugar is dissolved.
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Reviews
-
What an awesome loaf of lemon bread! I made a couple of very small changes. I thought 1 teaspoon of baking powder was a little much for 1 1/2 cups of flour and I like using buttermilk in these kinds of recipes, so I used 1/4 teaspoon of baking powder and 1/4 teaspoon of baking soda and 1/2 cup of buttermilk. I also added 2 tablespoons of fresh lemon juice to the batter per Kittencal's suggestion. I have an irrational fear of zesting, so I left out the rind. I stirred the sugar in with the liquids and then added the flour mixture. It took 50 minutes exactly, rose beautifully and had a nice rounded top. I turned it out of the pan right away (it released like a dream) and put it on a foil covered rack, poked the holes and then poured the hot glaze over it. When I sliced into it, it had a lovely texture. Hey Jude, thanks for a fantastic recipe! It's a keeper and I will be making it again!
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I thought this bread was pretty good, easy to make, and moist. I liked it but did not love it. I might try again. Good tea bread. I used fresh lemons picked from the tree and that was a good addition-wouldn't even attempt without fresh real lemon-that is what makes the bread. I guess have to admit I like sweet things too much and if I had to say, this was just not sweet enough for me-sorry to say but true.
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RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin