Try this Lemon Bread recipe or post your own recipe for Lemon Bread
Main Ingredient: Grains
Category: Breakfast and Brunch
|1 stick unsalted||butter;|
|1/2 cup||Lemon; juice|
|2 cup||Flour; all-purpose|
|1 tablespoon||Baking powder;|
|1 rind of||lemon; finely|
|1||Cream the butter and sugar together, then add the lemon rind and the eggs, one at a time, beating well after each is added. Stir in the lemon juice, then sift in the dry ingredients gradually. Beat well after each addition until you have a light workable batter. Pout into a buttered and floured 8-1/2 X 4-1/2 X 2-1/2-inch bread pan and bake at 350 for 50 to 60 minutes. Turn out on a rack to cool. Do not slice until the next day. NOTES : Serve with butter and preserves as a tea bread. >From Beard on Bread. Recipe by: James Beard Posted to MC-Recipe Digest V1 #737 by KSBAUM@aol.com on Aug 12, 1997|
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