Monday, October 5, 2009

Lemon Bread

This recipe is a family favorite. My dad has been making it for as long as I can remember, and since I got married I have been making it too. I hope that this recipe becomes a tradition for you too.

Lemon Cake/Bread

One loaf

2 eggs
¾ cup sugar
¼ lb. butter
11/2 cups flour
11/2 tsp. salt
21/2 tsp. Baking powder
¾ cup milk
6 tsp. Grated lemon zest

fresh lemon juice

One standard size loaf pan smeared lightly with butter and with a piece of waxed paper on the bottom

Preheat oven to 350 degrees. Mix butter, sugar, and eggs until creamy. Add peel and beat into butter mixture. Sift dry ingredients into a separate bowl. Beat dry ingredients into butter mixture. Add a bit of the milk while mixing. Continue until all ingredients are combined. Pour into loaf pan. Bake for at least 40 minutes. Test for doneness with a toothpick, which should come out clean when done.

While the bread is baking combine add enough sugar to the lemon juice to make the glaze. Add the sugar slowly. The lemon glaze should be pourable.

Take the loaf out of the oven. Place it on a rack to cool. While still hot pour glaze on top.

Notes: If wrapped in plastic and placed in bags after it has cooled the loaf will keep in the freezer at least 4 months. Glaze and peel will keep tightly closed in the refrigerator for a month.

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