Thursday, December 31, 2009

Lemon Bread

Many years ago in a long forgotten issue of Victoria magazine, I stumbled upon the best lemon bread recipe from the 1837 Tea Room in Charleston, SC. Every time I make it it gets rave reviews and even requests to make it again. Below is the promised recipe from an earlier post.

Lemon Bread
Makes two 9" loaves

3 c. flour
2 c. sugar
1 1/2 t. baking powder
1 t. salt
1 T. lemon peel, grated
4 eggs
1 c. milk
1 c. vegetable oil
Glaze topping (recipe follows)

Preheat oven to 350. Mix together dry ingredients. Add wet ingredients and mix until just blended. Grease and flour two 4"x9" loaf pans; fill three-quarters full with mixture. Bake for 35-40 minutes, or until golden brown. After loaves are done, puncture tops several times with a fork, and cover with glaze. Remove from pans when cool. Slice and serve.

Glaze Topping
Heat 2/3 c. sugar and 1/2 c. lemon juice in a small saucepan until sugar dissolves.

It's snowing here and I'm going to sit down with a thick slice of lemon bread and a cup of Stash ginger peach green tea and watch the birds feed outside my kitchen window.




Lori said...

This looks delicious! I will have to try to make this.

Allegria said...

I cannot believe I'm your first follower! Just did a quick look-see down your blog, and I'm looking forward to coming along.

And the lemon bread looks delish. And I'm doing the treat for family night this week. Might have to give it a go.


Christina said...

i am so going to try and make this. i adore lemon.