LEMON BREAD: A RECIPE
This Lemon Bread! So lemony and sweet.
This Lemon Bread! So lemony and sweet.It is seriously good and hard to stop eating.
Lemons are my favorites (well, among my many favorites!). They are pretty, the smell wonderful, and they make all manner of yumminess! The sweet-tart thing they do is perfection, if you ask me.
Making quick breads is a great way to have breakfast and snacks on hand, and in general quick breads freeze well. To freeze this one I would save the lemon juice and sugar sauce for when you are ready to eat it. Otherwise it might make the bread a bit soggy.
Be sure to make a bit extra of this one…you will want to share it with friends!
Happy baking, friends!
***Scroll down for the printable recipe!
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Ingredients
Muffins
- 1-3/4 cups flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 beaten egg
- 1 cup milk
- 1/4 cup cooking oil
- 2 tsp shredded lemon peel
- 1 TB lemon juice
Lemon/Sugar Sauce
- 2 TB lemon juice
- 1 TB sugar
Ingredients
Muffins
Lemon/Sugar Sauce
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Instructions
- Stir together the flour, 3/4 cup sugar, baking powder and salt. In another bowl combine the egg, milk, oil, and 1 TB. lemon juice. Add the egg mixture to the dry mixture and stir until combined. Add the shredded lemon peel and stir.
- Pour batter into greased 8X4X2 inch loaf pan. Bake at 350 degrees for 55 minutes, or until a toothpick inserted in the bread comes out clean.
- While the bread is baking, stir the 2 TB. lemon juice and 1 TB. sugar together. Sugar should be dissolved before brushing on the bread. When the bread is done, brush the lemon juice mixture on the bread (it will seem like a lot, but go ahead and use it all). Cool in the pan for 10 minutes and then remove. Cool completely on a wire rack.
- Wrap the bread and wait a few hours to eat. The flavor gets better as it sits.
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