mzkitty
I give up.
These I've made many times, and they are just so good. The longer they sit in the fridge the better. I've also frozen them for a couple of months and they are still great. My friends liked them for little Christmas presents too.
Again from the 1979 San Francisco Junior League Cookbook which has hundreds of extraordinary recipes which I'm happy to share.
LEMON BREAD
Makes 1 loaf
A marvelously fresh-tasting light bread. It's even good as a dessert or toasted for breakfast. Freezes beautifully.
1 cup sugar
1/3 cup real butter, melted
1 teaspoon lemon extract
1/4 cup fresh lemon juice
2 eggs
1 1/2 cups all-purpose flour, unsifted
1 teaspoon baking powder
1 teaspoon salt
1/2 cup whole milk
grated rind of 1 large lemon
1/2 cup chopped pecans
Topping:
1/2 cup powdered sugar
1/4 cup fresh lemon juice
Preheat oven to 350 degrees. Combine sugar, butter, lemon extract and juice. Beat in eggs, one at a time, until smooth. Sift dry ingredients and stir in alternately with the milk. Add lemon rind and pecans. Pour into a buttered 8-inch loaf pan and bqake for 1 hour or until a toothpick inserted in the center comes out clean. Dissolve the powdered sugar in the lemon juice over low heat. Remove bread from the oven. Pierce top in several places with a sharp knife blade or thin fork tongs. Pour on the topping. Cool in the pan for 1 hour. Remove from the pan, wrap in foil, and let stand for 24 hours before cutting. Will keep 2 to 3 months in the refrigerator.
Again from the 1979 San Francisco Junior League Cookbook which has hundreds of extraordinary recipes which I'm happy to share.
LEMON BREAD
Makes 1 loaf
A marvelously fresh-tasting light bread. It's even good as a dessert or toasted for breakfast. Freezes beautifully.
1 cup sugar
1/3 cup real butter, melted
1 teaspoon lemon extract
1/4 cup fresh lemon juice
2 eggs
1 1/2 cups all-purpose flour, unsifted
1 teaspoon baking powder
1 teaspoon salt
1/2 cup whole milk
grated rind of 1 large lemon
1/2 cup chopped pecans
Topping:
1/2 cup powdered sugar
1/4 cup fresh lemon juice
Preheat oven to 350 degrees. Combine sugar, butter, lemon extract and juice. Beat in eggs, one at a time, until smooth. Sift dry ingredients and stir in alternately with the milk. Add lemon rind and pecans. Pour into a buttered 8-inch loaf pan and bqake for 1 hour or until a toothpick inserted in the center comes out clean. Dissolve the powdered sugar in the lemon juice over low heat. Remove bread from the oven. Pierce top in several places with a sharp knife blade or thin fork tongs. Pour on the topping. Cool in the pan for 1 hour. Remove from the pan, wrap in foil, and let stand for 24 hours before cutting. Will keep 2 to 3 months in the refrigerator.