A friend of mine shared this recipe with me. In discussing some baking recipes together we got onto the topic of lemons (we are both big fans) and she mentioned a lemon bread that sounded delicious. I have to say – this recipe did not disappoint! I highly recommend it if you enjoy lemons.
Lillian’s Lemon Bread
Recipe from Farmhouse Cookbook
Yield: 2 loaves
3 cups All-Purpose Flour
2 tsp Baking Powder
1 tsp Salt
1 cup Unsalted Butter (at room temperature)
2 cups Sugar
4 Large Eggs
Minced Zest of 2 Lemons
1 cup Milk
1/4 cup Coarsely Chopped Walnuts
1/2 cup Freshly Squeezed Lemon Juice
Preheat the oven to 350*F. Line two 9×4 inch loaf pans with parchment paper. Generously butter the paper.
Sift the flour, baking powder, and salt together onto a piece of waxed paper.
In a medium-sized bowl, or the bowl of an electric mixer, cream the butter until it is pale yellow and light. Add 1 1/2 cups of the sugar and beat until it is incorporated and the mixture is fluffy. Add the eggs, one at a time, beating well after each addition. Then add the lemon zest and mix well. Add the dry ingredients in thirds, alternating with the milk, beginning and ending with the dry ingredients. Mix just until the dry ingredients are incorporated. Do not over-mix or the bread will be tough. Fold in the walnuts.
Spoon the batter into the prepared loaf pans, smoothing it out on top. Bake in the center of the oven until the breads are golden and spring back lightly when touched, 45 to 50 minutes.
While the breads are baking, mix the lemon juice with the remaining 1/2 cup sugar in a small bowl. Set it aside. (Tracie’s Note: I used 1 full cup of lemon juice and was very pleased with the result.)
When the breads are baked, transfer the pans to wire racks to cool. While the loaves are still hot, poke several holes in the top of the breads with a fork or a cake tester, and pour the lemon juice mixture over them. (Tracie’s Note: I used a wooden skewer and would recommend this – you can poke the holes deeper this way.) Let the loaves cool, then turn them out of the pans. Remove the parchment paper if you plan to serve them immediately. Otherwise, leave the paper on the breads, wrap them tightly in aluminum foil, and freeze.