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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 16 |
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LEMON TEA BREAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Abrams Estate in Mesquite, Texas in 1998. Ingredients:
3 cups sifted flour |
3 teaspoons baking powder |
2 teaspoons salt |
2 cups granulated sugar |
2/3 cup butter melted |
4 eggs |
2 teaspoons lemon extract |
1/3 cup lemon juice |
1 cup milk |
1 cup pecans |
Directions:
1. Preheat oven to 350 then spray 2 large loaf pans with nonstick cooking spray.
2. Sift together flour, baking powder and salt then set aside.
3. Combine sugar, butter, eggs, lemon extract and lemon juice in mixing bowl.
4. Beat with electric mixer at medium speed for 2 minutes.
5. Add dry ingredients alternately with milk beating well after each addition then stir in nuts.
6. Pour batter into prepared pans and bake 50 minutes then cool in pan for 10 minutes.
7. Prick holes in bread with fork then pour topping over top.
8. When cooled remove from pan and wrap n foil then allow to stand overnight.
9. To make topping mix together 1 cup sugar and 1/2 cup lemon juice.
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