King Arthur Flours Lemon Bread
From peetabear 15 years agoIngredients
- 1 cup sugar shopping list
- 1/3 cup butter, melted shopping list
- 1 teaspoon lemon or orange extract shopping list
- 1/4 cup fresh lemon juice shopping list
- 2 eggs shopping list
- 1 1/2 cups King Arthur Unbleached all-purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon salt shopping list
- 1/2 cup milk shopping list
- grated rind of 1 large lemon (or use 1/2 teaspoon lemon oil) shopping list
- 1/2 cup chopped pecans (optional) shopping list
- Topping shopping list
- 1/2 cup confectioners' sugar shopping list
- 1/4 cup fresh lemon juice shopping list
How to make it
- The Batter: Combine sugar, butter, extract and juice. Beat in eggs, one at a time, till 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 x 8 1/2-inch loaf pan. Bake in a preheated 350°F oven for about 1 hour, or until a toothpick comes out clean.
- The 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.
People Who Like This Dish 4
- michelle73 Melville, CA
- minitindel THE HEART OF THE WINE COUNTRY, CA
- grk Houston, TX
- cher3231 Denham Springs, LA
- jeffsgirl Medford, OR
- peetabear Mid-hudson Valley, NY
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The Rating
Reviewed by 2 people-
Finally! A lemon bread recipe that doesn't use a lemon cake mix! I've had such a hard time finding a from scratch recipe and the ones I have found seem more like a pound cake. I will absolutely be trying this out. Great post.
michelle73 in Melville loved it -
hail to king arthur hahaha love the bread yummmm
five
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it
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