Lemon Bread

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.

Baking weekend: lemon snack cake

I wanted to make a lemon cake. I wanted to make a lemon cake with fluffy coconut frosting. I wanted to bake something. The grandkids were coming so I wanted something fun so I baked an ordinary banana muffin recipe in the “bug pan”.

Then I got out the snack cake recipe. I’ve made different versions before, https://mykitchenmythoughts.com/2019/06/20/snack-cakes/.

I figured I could make it lemon although that is not one of the options given. Would white sugar be okay instead of brown sugar? I just gave it a go.

So for the lemon cake I substituted all white sugar for the brown sugar. I added 1 teaspoon of lemon flavoring and one teaspoon of lemon zest. I added a few tablespoons of lemon juice to the water, still equal to 1 cup.

  • 1 2/3 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon lemon flavoring
  • 1 teaspoon lemon zest
  • 1 cup water, add 2 Tablespoons of lemon juice to measuring cup then fill to 1 cup with water
  • 1 teaspoon vinegar

Mix all the ingredients together in a bowl. Spray an 8-inch square pan with cooking spray or brush with oil. I sprinkled unsweetened coconut flakes on top before putting it in the oven at 350 degrees F. Bake 35-40 minutes.

Looks a paler yellow in real life!

It worked; a moist lemony cake.