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.

Reviews & Comments 2

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    " It was excellent "
    michelle73 ate it and said...
    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.
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    " It was excellent "
    minitindel ate it and said...
    hail to king arthur hahaha love the bread yummmm


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