Another version of lemon bread by little blue hen @ flickr
From Denny: We love lemon at our house, how about you? Simple recipes are always the best too. Southern Living Magazine is a favorite across the nation as they really know how to tap into what people want to cook and bake for their families.
Southern Living also has a new cookbook out and this recipe is one of their promotional items to give you a flavor of family favorites. They pulled from over 10,000 recipes to create this cookbook. I sure would have loved to be on that testing panel! It must have taken months to complete and just think of the joy of wonderful smells coming out of those test kitchen ovens. :)
Take a look - and a test drive - of this easy recipe to enjoy with afternoon tea. The link is to the paperback version already discounted at Amazon.
From: “Classic Southern Desserts: All-time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream and More” by the editors of Southern Living (Oxmoor House, 2010)
Lemon Tea Bread
Makes: 1 loaf
Ingredients:
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1-1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 tbls. lemon zest, divided
1 cup powdered sugar
2 tbls. fresh lemon juice
1 tbl. granulated sugar
Directions:
1. Preheat oven to 350 degrees. Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, baking powder and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon zest. Spoon batter into a greased and floured 8x4-inch loaf pan.
3. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan for 10 minutes. Remove from pan to a wire rack, and cool completely.
4. Stir together powdered sugar and lemon juice until smooth; spoon over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon zest and 1 tablespoon granulated sugar; sprinkle on top of bread.
Lemon-Almond Tea Bread: Stir 1/2 teaspoon almond extract into batter. Proceed as directed.
From: “Classic Southern Desserts: All-time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream and More” by the editors of Southern Living (Oxmoor House, 2010)
Amazon review: Selected from the more than 10,000 dessert recipes fine-tuned in the Southern Living test kitchens over the past 40 years, Classic Southern Desserts is the ultimate treasury of best-ever recipes, foolproof baking advice, step-by-step techniques, and gorgeous visuals to turn even the kitchen novice into the best baker in town. Whether it's chocolate you crave or kid-friendly treats, recipes are tagged to suit your needs. Healthy Treat and Bake & Freeze options prove there is something sweet for every lifestyle and schedule.
From old-fashioned Orange-Pecan-Spice Pound Cake to new spins on timeless classics like Apple-Gingerbread Cobbler, you are certain to fi nd a wealth of new recipes to pass down in the family.
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