Old-Fashioned Lemon Bread

8-10
Servings
10m
Prep Time
55m
Cook Time
1h 5m
Ready In


"Found at verybestbakingdotcom & here's what they had to say about their recipe: "This lemony fresh & delicious quick bread was inspired by 1 of our own Very Best Bakers (Brenda Washburn of Enid, Okla). It's perfect anytime of the dy & the lemon syrup can be made while the bread is baking." I think this quick bread could be made in a variety of ways & served with or w/o the lemon syrup, which I have shown as optional in the final Prep Step. ENJOY!"

Original recipe yields 8-10 servings
OK

Nutritional

  • Serving Size: 1 (93.2 g)
  • Calories 295.5
  • Total Fat - 11.3 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 54.7 mg
  • Sodium - 239 mg
  • Total Carbohydrate - 44.1 g
  • Dietary Fiber - 0.6 g
  • Sugars - 26.1 g
  • Protein - 5 g
  • Calcium - 82.1 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350F. Grease & flour an 8 x 4-in baking pan.

Step 2

Combine flour, sugar, baking powder & salt in lrg bowl. Beat eggs, evaporated milk, oil & lemon zest together in med bowl. Pour egg mixture into flour mixture. Stir until just combined. Pour into prepared pan.

Step 3

Bake for 55-60 minutes or until a wooden skewer inserted in the center comes out clean.

Step 4

If using the optional lemon syrup, poke numerous holes in the hot bread, piercing all the way to the bottom. Slowly drizzle the hot lemon syrup over the bread. Cool on a wire rack for 15 min. Run knife around the edge of bread & remove it to a wire rack to cool completely.

Step 5

OPTIONAL LEMON SYRUP: Combine 1/3 cup granulated sugar & 1/4 cup lemon juice in sml, heavy-duty saucepan. Cook over med-low heat (stirring constantly) for about 5 min or until sugar is dissolved & a light syrup is formed.

Tips & Variations


  • No special items are required.

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