Barbara lauterbach's lemon bread
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| ⅓ | cup | Butter, melted |
| 1 | teaspoon | Lemon or orange extract |
| ¼ | cup | Fresh lemon juice |
| 2 | Eggs | |
| 1½ | cup | King Arthur unbleached all- purpose flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| ½ | cup | Milk |
| Grated rind of 1 large lemo or use 1/2 t lemon oil | ||
| ½ | cup | Chopped pecans (optional) |
| ½ | cup | Confectioners' sugar |
| ¼ | cup | Fresh lemon juice |
Directions
TOPPING
Combine sugar, butter, extract and juice. Beat in eggs, one at a time until 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 4½"x8 ½" loaf pan. Bake for about 1 hour or until toothpick comes out clean. 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.