Very lemon bread

Very lemon bread

Ingredients/Components

• sugar - 1 c
• chopped pecans - 1/2 c
• milk - 1/2 c
• salt - 1 tsp
• baking powder - 1 tsp
• eggs, lightly beaten - 2 item
• butter, melted - 1/3 c
• sifted all-purpose flour
• lemon extract - 3 Tbsp
• fresh lemon juice
• freshly grated lemon peel - 2 Tbsp

How to make very lemon bread:

Lemon Glaze:1/4 c. fresh lemon juice1/2 c. sugar In a large bowl, mix butter with sugar, lemon extract and eggs. In a separate bowl, sift flour with baking powder and salt. To butter mixture, add flour mixture alternately with milk, stirring just enough to blend. Fold in lemon peel and pecans. Pour batter into greased and floured 9 x 5-inch loaf pan and bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove bread from pan and with a wooden pick, poke holes at 1-inch intervals on all sides. While loaf is still warm, drizzle lemon juice mixture over top and sides. Wrap in foil and store for 1 day before slicing to serve. Makes 1 loaf.

Recipe categories: Breads, Quick breads, Coffee cakes.