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)


-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)


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.


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. 


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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