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Lovely Lemon Bread


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Member since 2009

Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


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