Barbara Lauterbach's Lemon Bread Recipe

Step 1

Combine sugar, butter, extract and juice. Beat in eggs, one at a time until 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"x8 1/2" loaf pan. Bake for about 1 hour or until 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 sit for 24 hours for flavors to mature.

Things You'll Need

  • 1c Sugar
  • 1/3c Butter, melted
  • 1ts Lemon or orange extract
  • 1/4c Fresh lemon juice
  • 2 Eggs
  • 1 1/2c King Arthur unbleached all-
  • -purpose flour
  • 1ts Baking powder
  • 1ts Salt
  • 1/2c Milk
  • Grated rind of 1 large lemo
  • -or use 1/2 t lemon oil
  • 1/2c Chopped pecans (optional)
  • 1/2c Confectioners' sugar
  • 1/4c Fresh lemon juice

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