My recipe is written on an index card and must be about thirty years old. It may even be from my early baking years as a youth. I do not remember where the recipe came from. What I do remember is that this is an amazing bread! For some unknown reason, I have not made it in years. What a pity to my family! It has an exquisite lemon flavor and texture. I must make it again soon, the next time we juice lemons.
This is definitely a quick bread, as it comes together very quickly. As with most quick breads, be careful to not stir the batter too vigorously or too long. Small lumps are fine.
Update: I have been making this bread again and it is a big hit! Grant requested that I never let them run out. He asks me to make it before it is even gone. I made a double batch and it was perfectly fine. I measure the lemon syrup and make sure I divide it equally between each loaf.
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1/2 teaspoon grated lemon zest, or a few drops lemon oil
In a small pan combine 4 1/2 tablespoons lemon juice and 1/3 cup sugar. Cook over medium heat, stirring constantly until sugar is dissolved.
- Mix flour, sugar, baking powder, and salt in a large bowl. In a smaller bowl, beat eggs, milk, oil, and lemon zest or oil until blended. Add egg mixture to flour mixture; stir just until blended.
- Pour batter into a greased and floured 9 x 5 inch loaf pan. Bake in a 350 degree F. oven 40 to 45 minutes, or until a skewer comes out clean.
- Prepare lemon glaze just before bread is finished baking. Leaving loaf in pan, poke holes all over to bottom with a long skewer. Slowly drizzle all the hot glaze over top.
- Let bread cool in pan on rack for ten minutes; turn out onto rack and let cool completely.
- Store leftovers airtight at room temperature.