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Tuesday, 15 November 2011

Yum Lemon Bread

Bon Appetit Magazine calls this recipe Lemon Bread, but it is more like a cake. A sweet cake drizzled with a delicious sour lemon topping. Perfect for a cold afternoon with a nice Shaktea tea and a good book.

It is an easy good recipe and now that I tried it, passed the product for others to taste, it is time to share the recipe with all. Enjoy.

In one bowl, cream together 1/2 cup shortening (I used butter) and 1 cup sugar.

Beat in 2 eggs, one at a time, until the mixture is smooth.

In a separate bowl, mix 1.25 cups flour, 1 tsp baking powder and 1/4 tsp salt. Mix.

Measure 1/2 cup milk.

Alternate the flour mix and milk into the eggs/butter batter stirring until just combined.

Stir in 1 tsp lemon zest and 1/2 cup chopped walnuts. You probably can add other kinds of nuts or dried fruit, but I did not want to be experimental, not yet.

Bake in a well-buttered 9X5 inch loaf pan for 1 hour in a 350 oven.

It came out perfect and slipped out of the pan with no effort. I immediately made few pokes in it with a skewer and drizzle, while hot, a mixture of 1/4 cup lemon juice and 1/4 cup sugar. 

Let it soak, cool, cut and indulge.

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