-
-
My review
Easter Lemon Bread
0
SKYTE
"This was my grandmother's recipe. Don't know why they call it bread; it's a lemon pound cake. Every time I make it, I am always asked for the recipe."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 40 m servings 286Original recipe yields 20 servings (2 loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.
- Combine the flour, baking powder, and salt and set aside.
- Beat the butter and 2 1/2 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the almond extract with the last egg.
- Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lemon zest and chopped walnuts, mixing just enough to evenly combine. Pour the batter into the prepared pans.
- Bake in the preheated oven until the loaves are very lightly browned and a toothpick inserted into the middle comes out clean, 60 to 70 minutes.
- Mix the lemon juice with the 1/2 cup sugar in a bowl until the sugar has dissolved. Pour the lemon glaze over the hot cakes; allow to stand for 10 minutes before removing cakes from the pans. Cool before serving.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1720 Ratings
-
-
-
-
-
Most helpful positive review
3/5/2013
I gave this 4 stars because I wanted a more lemony flavour. It is a great cake mix. I made it a second time and took out 6Tbs of the 1c of milk and added lemon juice in its place. I also used...
Most helpful critical review
3/31/2017
I was excited to make this recipe because my family loves all things lemon. But I was disappointed in the lack of lemon flavor in the bread itself. The glaze that is poured on is delicious but I...
Most helpful
Most positive
Least positive
Newest
3/5/2013
I gave this 4 stars because I wanted a more lemony flavour. It is a great cake mix. I made it a second time and took out 6Tbs of the 1c of milk and added lemon juice in its place. I also used...
11/29/2012
Delicious! I cut the recipe in half and it baked up beautifully. The glaze at the end was not soaking in so I carefully poked the sides of the loaf with a fork and swirled the juice around. ...
4/19/2014
I just made this recipe exactly as it says and I have to say it's OUTRAGEOUS!!! Everyone in my family tried it and said the same! Thank you for sharing!!
8/4/2013
This bread was delicious! I liked the glaze because it helped when taking the bread out of the pan too. I didn't like the idea of nuts in Lemon bread so I put in 2 TB of poppy seeds. Yummy!
4/6/2018
I don't know if it was a mistake or not, like if it was uncooked in the middle, but it tasted like I'd put lemon curd in the middle (which I didn't) and it made it extra delicious!
3/31/2017
I was excited to make this recipe because my family loves all things lemon. But I was disappointed in the lack of lemon flavor in the bread itself. The glaze that is poured on is delicious but I...
3/15/2016
This recipe is very forgiving. I accidentally put the lemon juice in the batter and it still turned out just fine. I had two very large lemons and that equaled 12 tablespoons of juice. I doubled...
7/4/2015
Wonderful recipe. I followed as directed and finished with two beautiful loaves of lemon bread. I would suggest that you grease the pans well as the sugar glaze is sticky and drips down the edg...
4/22/2019
I didn’t have enough lemon zest so I added 1/4 tsp of lemon extract to the batter.