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Lemon Bread

October 3, 2009 Recipe Roundup No Comments
Lemon Bread

Lemon Bread

We don’t know what old magazine we got this from, as the page has ben taped to an index card and the paper and tape has yellowed and curled.  The intro to the recipe states that the recipe came from the Berkshires at The Williamsville Inn in west Stockbridge, MA and the recipe is attributed to Elise Bowen.

Lemon Bread

Makes 1 9×5 inch loaf

  • 1 cup sugar
  • 1/2 cup milk
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 2 eggs
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • Finely grated zest (peel) of 1 lemon (about 1 tablespoon)
  • Lemon Glaze

Preheat oven to 350 degrees F.  Grease and flower a 9×5 inch loaf pan.  Combine first 4 ingredients in medium bowl and mix well.  Blend in dry ingredients and lemon zest.  Turn into pan and bake 1 hour.  Let cool slightly.  Remove from pan and set on piece of foil.  Pour hot Lemon Glaze slowly over surface.  Let bread cool completely before slicing.

*Lemon Glaze

  • 1/2 cup sugar
  • 1/4 cup fresh lemon juice

Combine ingredients in small saucepan.  Place over low heat and stir until sugar dissolves and glaze is quite hot.

The La-Di-Da Ladies “Twist”:

  • Place on pretty plate to serve.
  • Garnish with lemon slice twist, or lemon peel curls, and fresh mint to serve.
  • Use other citrus flavors such as lime, key lime, orange, or tangerine for a different type of “Citrus Bread”.

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