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Barbara Lauterbach s Lemon Bread

Ingredients
 

1 cup sugar
1/3 cup butter, melted
1 tsp lemon or orange extract
1/4 cup fresh lemon juice
2 eggs
1 1/2 cup king arthur unbleached all- purpose, flour
1 tsp baking powder
1 tsp salt
1/2 cup milk
1 grated rind of 1 large lemo or use, 1/2 t lemon oil
1/2 cup chopped pecans (optional)

TOPPING

1/2 cup confectioners sugar
1/4 cup fresh lemon juice



 
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Preparation
 
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
1/2"x8 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.

 

 
Servings:
8


 

 

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