Sunday, June 20, 2010

Lemon Bread

Seems like there have been a lot of lemon recipes lately.  Sorry about that.  But there is something so refreshing about lemon in the summer.  This bread is a nice departure from crescents or biscuits with dinner.  Make it the day before and refrigerate for a refreshing treat!  You can also slice some pieces and put them under the broiler to warm them up with a little butter.  Recipe from the Better Home and Gardens Cookbook.

PS – Sorry I didn’t do a home tour this weekend.  We were super busy with family for Father’s Day.  I’ll resume next Saturday with the Dining Room and Atrium.

Meal Planning:  Goes well with the Garden Patch Minestrone soup (recipe coming Friday)

Ingredients:

-1 3/4 cup flour

-3/4 cup sugar

-2 tsp baking powder

-1/4 tsp salt

-1 beaten egg

-1 cup milk

-1/4 cup cooking oil or melted butter

-2 tsp lemon peel, zested

-1 Tbsp lemon juice

-1/2 cup chopped almonds or walnuts (we have a tree nut allergy in our house so we don’t put these in)

Directions:

1.  Grease the bottom and sides of an 8x4x2 inch loaf pan; set aside.  In a medium bowl stir together the flour, sugar, baking powder and salt.  Make a well in the center of flour mixture; set aside.

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2.  In another medium bowl combine the egg, milk, oil, lemon peel, and lemon juice.  Add the egg mixture all at once to the flour mixture. 

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Stir just until moistened (batter should be lumpy).  Fold in nuts (optional).  Spoon batter into the prepared pan.

3.  Bake in a 350 degree oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Remove from pan.  Cool completely on a wire rack.  Wrap and store overnight before serving. 

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