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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Whenever we're in the area, my husband and I stop at the Thompson House Eatery in Jackson, New Hampshire, says Sandra L. Michaud of Newtown, Connecticut. I'm crazy about the freshly baked lemon bread that sometimes comes with meals there. This sweet quick bread would make a nice breakfast treat, too. Ingredients:
1 2/3 cups all purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 1/2 cups sugar |
1/2 cup (1 stick) unsalted butter, room temperature |
2 large eggs |
2 teaspoons (packed) grated lemon peel |
1/2 cup whole milk |
1/4 cup fresh lemon juice |
Directions:
1. Preheat oven to 350°F. Lightly butter 8 1/2x4 1/2x2 1/2-inch loaf pan. Stir flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry ingredients alternately with milk. Pour batter into prepared loaf pan. Bake until tester inserted into center of bread comes out clean, about 1 hour.
2. Meanwhile, combine remaining 1/2 cup sugar and fresh lemon juice in small heavy saucepan and stir over low heat until sugar dissolves.
3. Transfer lemon bread to rack. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack. (Can be prepared 1 day ahead. Turn bread out onto rack. Cover with plastic wrap and let stand at room temperature.)
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