| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Muffins, Breads |
1 |
Servings |
INGREDIENTS
| 1 |
|
Lemon |
| 2 1/4 |
c |
Flour, all-purpose |
| 1 1/2 |
ts |
Baking powder |
| 3/4 |
ts |
Salt |
| 1 1/2 |
c |
Sugar |
| 3/4 |
c |
Butter |
| 3 |
|
Eggs |
| 3/4 |
c |
Milk |
| 2 |
tb |
Sugar |
INSTRUCTIONS
From lemon, grate 1 tablespoon peel and squeeze 4 1/2 teaspoons lemon
juice; set aside.
In large bowl with fork, mix flour, baking powder, salt and 1 1/2 cups
sugar. Cut in butter until mixture resembles coarse crumbs. Stir in peel.
In small bowl with fork, beat eggs slightly and stir in milk; then stir
this mixture into flour mixture just until flour is moistened.
Spoon into greased loaf pan. Bake at 350F for 1 1/4 hours. Cool in pan on
wire rack 10 minutes; remove from pan.
Heat lemon juice over medium-high heat, stirring in 2 tablespoons sugar.
Heat to boiling. Cook, stirring, until slightly thickened, about 5
minutes. With pastry brush, brush sugar mixture evenly over top of bread.
Serve warm, or cool loaf completely to serve later.
I've also made 3 small (3.5x6 inch) loaves with this recipe, baked at 350F
for 45 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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