Lemon Bread Recipe
I often bake this sunshiny-sweet bread when company's due. It has a pound cake-like texture. —Kathy Scott, Lingle, Wyoming
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup butter softened
- 1 cup sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 large eggs
- 1/2 cup confectioners' sugar
- 2 tablespoons lemon juice
- glaze:
- 1-1/2 cups all-purpose flour
- 1/2 cup 2% milk
- 1 tablespoon grated lemon peel
- Carbohydrate 10.0579229985318 g
- Cholesterol 91.1076389055272 mg
- Fat 9.39911988763357 g
- Fiber 0.0646494171585252 g
- Protein 2.4197945447422 g
- Saturated Fat 5.41443049415403 g
- Serving Size 1 1 serving (67g)
- Sodium 4736.06917213562 mg
- Sugar 9.99327358137331 g
- Trans Fat 0.818577208936542 g
- Calories 132 calories
Directions In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. Pour into a greased 8x4-in. loaf pan. Bake at 350degrees for 45 minutes or until a toothpick inserted near the center comes out clean. Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Serve warm. Yield: 1 loaf (12 slices). Originally published as Lemon Bread in Taste of Home February/March 1995, p45
