Old-Fashioned Lemon Bread While it's still hot from the oven, you poke this loaf with a skewer until it is full of holes and then drizzle a sweet, lemony glaze over the top.
1 1/2 cups all-purpose flour 1 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 1/2 cup milk 1/2 cup salad oil 1 1/2 teaspoon grated lemon peel 1. Mix flour, sugar, baking powder, and salt in a large bowl. In a small bowl, beat eggs, milk, oil, and lemon peel until blended. Add egg mixture to flour mixture, stir just until blended. 2. Pour batter into a greased and floured 5 x 9 inch loaf pan. Bake in a 350 oven until a skewer inserted in center comes out clean (40 to 45 minutes) Meanwhile, prepare Lemon Glaze. Leaving loaf in pan use a long skewer to poke numerous holes all the way to bottom of loaf. Slowly drizzle hot glaze over top. 3. Let bread cool in pan on a rack for 10 minutes; turn out onto rack and let cool completely. Serve at room temperature. Makes 1 loaf (10 to 12 servings) Lemon Glaze In a small pan, combine 4 1/2 table spoons of lemon juice and 1/3 cup sugar. Cook over medium heat, stirring constantly, until sugar is dissolved. Remove from heat and keep warm. __._,_.___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
