The best delicious Barbara Lauterbach's Lemon Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Barbara Lauterbach's Lemon Bread recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Barbara Lauterbach's Lemon Bread.
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1 c Sugar
1/3 c Butter, melted
1 ts Lemon or orange extract
1/4 c Fresh lemon juice
2 Eggs
1 1/2 c King Arthur unbleached all-
-purpose flour
1 ts Baking powder
1 ts Salt
1/2 c Milk
Grated rind of 1 large lemo
-or use 1/2 t lemon oil
1/2 c Chopped pecans (optional)
TOPPING
1/2 c Confectioners’ sugar
1/4 c Fresh lemon juice
Combine sugar, butter, extract and juice. Beat in eggs, one at a time
until smooth. In a separate bowl, mix flour, baking powder and salt.
Stir in the wet ingredients alternately with the milk. Add the lemon
rind (or oil) and pecans (if using). Pour batter into a greased 4
1/2″x8 1/2″ loaf pan. Bake for about 1 hour or until toothpick comes
out clean. TOPPING: Dissolve sugar in lemon juice over low heat.
Pierce top of hot loaf in several places with a sharp knife. Pour
topping over crust. Let loaf cool in pan for 1 hour. Remove from pan,
wrap in foil and let sit for 24 hours for flavors to mature.
Yields
8 Servings
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