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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

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.


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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.



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