Lemon Bread Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 4 standard | |
| All purpose flour | 3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Buttermilk | 1 Cup (16 tbs) | |
| Grated peel of 1 lemon | ||
| Walnuts | 1 Cup (16 tbs), chopped | |
| Juice from 3 lemons | ||
| Powdered sugar | 1 Cup (16 tbs) | |
Directions
Preheat oven to 35°F.
Grease and flour a 9 x 5-inch loaf pan.
In a mixing bowl, cream butter and sugar.
Add eggs, 1 at a time, beating well after each addition.
In a separate bowl, stir together flour, salt, and soda.
Add dry ingredients to creamed mixture alternately with buttermilk.
Stir in lemon peel and walnuts.
Pour batter into prepared pan.
Bake for 1 hour or until a wooden pick inserted near the center comes out clean.
Cool bread in pan 1 minutes; turn out onto a rack to cool completely.
To make glaze, combine lemon juice and powdered sugar.
Pierce top of cooled bread with a fork several times.
Drizzle glaze over bread.
Grease and flour a 9 x 5-inch loaf pan.
In a mixing bowl, cream butter and sugar.
Add eggs, 1 at a time, beating well after each addition.
In a separate bowl, stir together flour, salt, and soda.
Add dry ingredients to creamed mixture alternately with buttermilk.
Stir in lemon peel and walnuts.
Pour batter into prepared pan.
Bake for 1 hour or until a wooden pick inserted near the center comes out clean.
Cool bread in pan 1 minutes; turn out onto a rack to cool completely.
To make glaze, combine lemon juice and powdered sugar.
Pierce top of cooled bread with a fork several times.
Drizzle glaze over bread.
Chef
