| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Caprial2 | 1 | servings | |
INGREDIENTS
| 2 1/3 | c | Flour |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 1/2 | c | Sugar |
| 3/4 | c | Butter; softened |
| 3 | lg | Eggs |
| 1/2 | c | Buttermilk |
| 1/2 | c | Sour cream |
| 1 | tb | Lemon zest |
| 2 | ts | Finely chopped lemon verbena |
| 2 | tb | Sugar |
| 1 | Lemon; Juice of |
INSTRUCTIONS
GLAZE Preheat oven to 350. In a large bowl, combine flour, baking powder, salt, and sugar. Add softened butter and mix with a fork until flour mixture resembles coarse crumbs. In a medium-size mixing bowl, mix together eggs, butter, milk, sour cream, lemon zest, and lemon verbena. Add to flour mixture and mix just until batter comes together. Pour batter into a greased and floured 9-inch-by-5-inch loaf pan and bake about 1-1/2 hours, or until a knife inserted comes out clean. In a small mixing bowl blend together sugar and lemon juice. Once the loaf is pulled from the oven, prick top with a fork. Then brush on glaze, a little at a time, as the bread cools, until all the glaze has been used. Serve warm or cold. Makes 1 loaf NOTE: This bread freezes well. Just warm it a bit before serving to bring out the lemon flavors. Converted by MC_Buster. Per serving: 4051 Calories (kcal); 179g Total Fat; (39% calories from fat); 56g Protein; 568g Carbohydrate; 989mg Cholesterol; 3570mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 34 Fat; 22 Other Carbohydrates Converted by MM_Buster v2.0n.
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