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Lemon Bread Recipe
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Grated lemon peel||1|
|Chopped walnuts||1 Cup (16 tbs)|
|Lemons||3 , juiced|
|Powdered sugar||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6226 Calories from Fat 2493
% Daily Value*
Total Fat 282 g433.9%
Saturated Fat 128.2 g641.2%
Trans Fat 0 g
Cholesterol 1329.7 mg
Sodium 1970.7 mg82.1%
Total Carbohydrates 854 g284.7%
Dietary Fiber 30.5 g121.9%
Sugars 523.4 g
Protein 96 g192.9%
Vitamin A 133% Vitamin C 234%
Calcium 41.1% Iron 146.1%
*Based on a 2000 Calorie diet
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.