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Ingredients
| salted butter: 1/2 cup (softened) |
| granulated sugar: 2 1/2 cups |
| eggs: 4 |
| almond extract: 1/2 tsp |
| all-purpose flour (unsifted): 3 cups |
| baking powder: 2 tsp |
| salt: 2 tsp |
| 2% milk: 1 cup |
| lemon zest: 2 Tbl |
| walnuts (chopped): 1 cup |
| lemon juice: 6 Tbl |
| granulated sugar: 1/2 cup |
Easter Lemon Bread
Credit: AllRecipes
User rating:
"This was my Grandmother's recipe. Don't know why they call it bread; it's a lemon pound cake. Every time I make it, I am always asked for the recipe."
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Prep Time
15 min -
Cook Time
60 min -
Servings
20 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- Grease and flour 2 loaf pans.
- Beat butter with 2 1/2 cups sugar in a large bowl until smooth and creamy; beat eggs and almond extract into the creamed butter mixture.
- Mix flour, baking powder, salt, and milk into the butter mixture to make a smooth batter; stir in lemon zest and chopped walnuts.
- Pour batter into the prepared loaf pans.
- Bake in the preheated oven until the loaves are very lightly browned and a toothpick inserted into the middle comes out clean, 60 to 70 minutes.
- Mix lemon juice with 1/2 cup sugar in a bowl until the sugar has dissolved. Pour the lemon glaze over the hot cakes; allow to stand for 10 minutes before removing cakes from the pans. Cool before serving.