| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1/3 |
c |
Butter, melted |
| 1 |
ts |
Lemon or orange extract |
| 1/4 |
c |
Fresh lemon juice |
| 2 |
|
Eggs |
| 1 1/2 |
c |
King Arthur unbleached all- purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
c |
Milk |
|
|
Grated rind of 1 large lemo or use 1/2 t lemon oil |
| 1/2 |
c |
Chopped pecans (optional) |
| 1/2 |
c |
Confectioners' sugar |
| 1/4 |
c |
Fresh lemon juice |
INSTRUCTIONS
TOPPING
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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