• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1/3 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons lemon extract
  • 2 eggs, lightly beaten
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking power
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons grated lemon peel
  • Optional Addition: 1/2 cup chopped pecans
  • Lemon Glaze:1/4 cup lemon juice (freshly squeezed for zestier flavor)
  • Lemon 1/2 cup sugar


  • Preheat oven to 350ºF.
  • 2Grease and flour a 9x5 inch loaf pan.
  • 3In a large bowl, mix the butter with the sugar, lemon extract and eggs.
  • 4In a separate bowl, sift the flour with the baking powder and salt.
  • 5Add the flour mixture to the butter mixture, alternating flour mixture with the milk, stiring each addition just enough to blend. Fold in the lemon peel (and pecans).
  • 6Pour the batter into the loaf pan and bake for 1 hour or until a wooden pick inserted into the center comes out clean.
  • 7Use a spatula around the four sides to loosen the loaf from the pan. Remove loaf from the pan onto a cooling rack.
  • 8Drizzle the lemon glaze over the top (Tip: Place rack over a piece of wax paper for easy clean up).
  • 9Wrap the cooled loaf in foil and store in the refrigerator for 1 day before serving.
  • 10For a colorful and yummy presentation, toss fresh raspberries with extra glaze and serve alongside.

Categories: Fruit Bread  Misc. Dessert 
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