A recipe for Barbara Lauterbach's Lemon Bread. Follow the simple recipe instructions for Barbara Lauterbach's Lemon Bread shared by other home cooking experts.
Ingredients
1 c. Sugar1/3 c. Butter, melted
1 Tsp. Lemon or orange extract
1/4 c. Fresh lemon juice
2 Eggs
1 1/2 c. King Arthur unbleached all-purpose flour
1 Tsp. Baking powder
1 Tsp. Salt
1/2 c. Milk
Grated rind of 1 large lemon -or use 1/2 Tsp. lemon oil
1/2 c. Chopped pecans (optional)
TOPPING: 1/2 c. Confectioners' sugar
1/4 c. Fresh lemon juice
Directions
Combine sugar, butter, extract and juice. Beat in eggs, one at a time until smooth. In a separate bowl, mix flour, baking powder and salt. Stir in the wet ingredients alternately with the milk. Add the lemon rind (or oil) and pecans (if using). Pour batter into a greased 4 1/2x8 1/2" loaf pan. Bake for about 1 hour or until toothpick comes out clean. TOPPING: Dissolve sugar in lemon juice over low heat. Pierce top of hot loaf in several places with a sharp knife. Pour topping over crust. Let loaf cool in pan for 1 hour. Remove from pan wrap in foil and let sit for 24 hours for flavors to mature.
