ADVERTISERS
Barbara Lauterbach's Lemon BreadRecipe : Barbara Lauterbach's Lemon Bread
Procedure :
1 c Sugar 1/3 c Butter, melted 1 ts Lemon or orange extract 1/4 c Fresh lemon juice 2 Eggs 1 1/2 c King Arthur unbleached all- -purpose flour 1 ts Baking powder 1 ts Salt 1/2 c Milk Grated rind of 1 large lemo -or use 1/2 t lemon oil 1/2 c Chopped pecans (optional) ----------------------------------TOPPING---------------------------------- 1/2 c Confectioners' sugar 1/4 c Fresh lemon juice 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. |
