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  • Glazed Lemon Bread: Prep Time Min / Cook Time Min I Yields 8 Servings

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    15indian
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    This recipe is for a glazed lemon bread that requires creaming butter and sugar together, mixing in eggs and lemon zest, then alternating adding dry ingredients and milk to make the batter. The batter is baked in a loaf pan for about an hour, then a lemon glaze of sugar and lemon juice is spooned over the hot bread to absorb into it as it cools.

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    Glazed Lemon Bread

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    This recipe is for a glazed lemon bread that requires creaming butter and sugar together, mixing in eggs and lemon zest, then alternating adding dry ingredients and milk to make the batter. The batter is baked in a loaf pan for about an hour, then a lemon glaze of sugar and lemon juice is spooned over the hot bread to absorb into it as it cools.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    3 views1 page

    Glazed Lemon Bread: Prep Time Min / Cook Time Min I Yields 8 Servings

    Uploaded by

    15indian
    This recipe is for a glazed lemon bread that requires creaming butter and sugar together, mixing in eggs and lemon zest, then alternating adding dry ingredients and milk to make the batter. The batter is baked in a loaf pan for about an hour, then a lemon glaze of sugar and lemon juice is spooned over the hot bread to absorb into it as it cools.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Glazed Lemon Bread

    Prep Time min / Cook Time min I Yields 8 servings

    Ingredients: 1 2/3 c. A.P. flour 1 tsp. baking powder tsp. salt 1 c. sugar c (1 stick) unsalted butter, room temp 2 eggs 2 tsp. grated lemon peel, packed c. whole milk cup fresh lemon juice Method of Preparation:

    1. Preheat oven to 350F 2. Lightly butter an 8 x 4 x 2 inch loaf pan 3. Stir flour, baking powder, and salt in medium bowl to blend. Cream 1 cup of sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry ingredients alternately with milk. Pour batter into prepared loaf pan. 4. Bake until tester inserted into center of bread comes out clean, about 1 hour. 5. Meanwhile, combine remaining cup sugar and fresh lemon juice in small, heavy saucepan and stir over low heat until sugar dissolves. 6. Transfer lemon bread to rack. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack.

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