This weekend’s treat from Mom’s green recipe notebook is lemon bread. The clipping is from the back of a Kroger flour bag from who knows when? Mom collected a lot of these recipe clippings and sometimes hand wrote and/or typed them out in red or black ink with her own adjustments. I don’t know how many of these she actually made. So this journey is for her. Thanks Mom for all the baked goodies that you did make and the ones you may have hoped to bake.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 Tablespoons butter
- 1 cup sugar
- 1 Tablespoon lemon extract
- 2 eggs
- 1/2 cup milk, I used unsweetened almond milk.
- Grated rind of one lemon, it’s juice, and additional 1/3 cup sugar
This apparently doubles as bread or cake according to the recipe. We ate it almost all in one day; it was so tasty!
Preheat oven to 325 but I put it at 350 degrees F. Grease 9 inch x 5 inch loaf pan. I put a piece of parchment paper lengthwise to aid in removing loaf from the pan after baking.
Mix dry ingredients together in medium bowl. Cream butter and sugar then add eggs one at a time beating well each time. Here is where I added the lemon extract. Add dry ingredients alternately with the milk. I forgot to add the lemon rind. Pour into prepared pan and bake for 45 minutes.
At this time warm the lemon juice and dissolve the 1/3 cup sugar in it. Here is where I added the lemon zest. This works nicely in a 1 cup Pyrex measuring cup in the microwave for about 20 seconds. Pour this over the loaf and return to the oven for 5-8 more minutes.