1/2 cup butter 1/2 cup granulated sugar Zest (colored part of rind) of one lemon, coarsely grated 2 eggs 1/2 cup lemon juice 2 cups flour 3 teaspoons baking powder 1 teaspoon salt Cream butter and sugar together, add lemon rind, add eggs one at a time, beating well after each one. Stir in lemon juice, then gradually sift in dry ingredients, beating well after each addition until you have a light batter. Makes one loaf. Pour into greased loaf pan and bake at 350degrees for 50-60 minutes. Turn out on a rack to cool. Do not slice bread until next day.
Now, how can you make something like this and not sit right down and eat it. Can I eat it if I don't cut it? Maybe the whole thing in one sitting. I could break it to give dr a small share. dooley
That does sound good, will have to print this one out. I love anything lemon, but DH doesn't. So I'll have to make it when DD is home, naaa then I'd have to share.
ohhhh Toni, Toni, Toni,,,, this is a must,, thank you,, i will be making this one for sure! Not sure i can wait to the next day to eat, but i will try.
I really have no idea why the recipe calls for waiting a day before cutting, except that it does hold together better...plus it just gets better as it ages.....at least so I have heard, a loaf doesn't get very old around here. I figure that if you have a clean fork on hand when it cools enough to eat then you probably don't have to wait until the next day.
I freeze all my breads, then slice and wrap in paper towel, thaw in microwave, they taste like they just came out of the oven, especially if slightly warm...I do this with banana walnut, pumpkin walnut, and would with this also....I wrap first in plastic wrap, then slide into lg. freezer bag.
I think banana bread tastes better as it sits so I guess lemon bread would taste better as it sits. Does lemon bread smell as inticing as banana nut bread.
Toni, you gotta stop this, I am supposed to be trying to loose weight. Lemon is my favorite. I have four days off next week, I think I will be baking.
