Barbara Lauterbach's Lemon Bread 1 c Sugar 1/3 c Butter; melted 1 ts Lemon extract 1/4 c Lemon juice 2 Eggs 1 1/2 c Flour; all purpose 1 ts Baking powder 1 ts Salt 1/2 c Milk Grated rind of 1 lemon-0r 1/2 ts Lemon oil 1/2 c Chopped pecans -----topping----- 1/2 c Confectioners' sugar 1/4 c Lemon juice; fresh
Directions: Combine sugar, butter, extract and juice. Beat in eggs, one at a time, till 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 4 1/2" x 8 1/2" loaf pan. Bake for about 1 hour, or until a 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 set for 24 hours for flavors to mature. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
