Old-Fashioned Lemon Bread Recipe

"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 is 9 servings

Metric US

I've Tried It

Ingredients

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1 1/2 cups all-purpose flour
1 cup granulated granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt

2 large eggs
2/3 cup evaporated milk
1/3 cup oil (vegetable oil)
1 1/2 teaspoons grated lemon zest (zest of 1 lemon - Reserve lemon for later use)

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 by Step Method

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.