My Mom makes the most amazing lemon bread. Every time we visit my parents she always has a fresh baked loaf ready for breakfast. Since we have been working so much with lemons and have a house full of guests, it seemed logical to have a stab at her recipe.

Flour, Sugar, Milk, Butter, Eggs, Lemon zest, Lemon juice, Pecans, Salt and Baking Powder
We did make a few modifications to Mom’s recipe. We use whole wheat flour in our baking, and we decided to skip the lemon extract, since it is virtually impossible to find in France, and use lemon juice and extra lemon zest instead. I also lightened up the icing by cutting her recipe in half, so feel free to double it to stay close to her lemon soaked recipe.
Lemon bread is usually eaten with tea or coffee at breakfast or in the afternoon, however since we are having dinner at a friend’s house this evening, we decided to bring it as a dessert.
Yield: 1 loaf
Ingredients:
Lemon Bread:
1/3 cup butter, melted
1 cup sugar
2 eggs
3 tablespoons lemon juice
Zest of 1 lemon
1 1/2 cups flour, sifted
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
1/2 cup chopped pecans
Lemon Glaze:
Juice of 1 lemon
1 1/2 cup powdered sugar
1 tablespoon butter
Directions:
For the Bread:
Grease & flour loaf pan. Mix butter, sugar, eggs, lemon juice, and lemon zest in bowl. Beat in eggs. Sift dry ingredients alternating with the milk. Fold pecans. Bake one hour at 350°.
For the Glaze:
In a small sauce pan heat the ingredients over low heat. Mix well and let stand. Pour over hot baked bread.
3 comments
Kara says:
Aug 5, 2011
I don’t remember Loretta baking me any lemon cake when I came to Belville!! 😉 but it looks finger-licking-good!
Peggy Paradis says:
Aug 11, 2011
I am going to make this for my sister-in-law’s birthday. I think she will love it. Any tricks I should know about?
selena docherty says:
Aug 13, 2011
oooooohhhhh thank you rk!! LOVE this! a lovely finish to a rich bolognese ragu w/tagliatelle! i did a lavender adaption: lavender sea salt & after the glaze added culinary lavender garnish. also i poked the warm bread w/a bamboo skewer before the drizzle of lemon glaze so it would seep into the bread. delish!!