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.

Enjoy!

Namaste

Chris