Classic Lemon Bread
A vintage, tried-and-true recipe for lemon bread using fresh lemons and buttermilk for a classic treat.
- Total Time: 1 hour 40 minutes
Ingredients
Scale
- 3/4 cup of margarine
- 2 1/4 cups of granulated sugar
- 3 egg(s)
- 2 1/4 cups of flour
- 1/4 teaspoon of salt
- 1/4 teaspoon of sodium bicarbonate (baking soda)
- 3/4 cup of buttermilk
- 1 zest of lemon
- 2 juice of lemon
Instructions
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PreheatPreheat oven to 325°F (163°C). Grease and flour loaf pan.
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MixCream together margarine and 1 1/2 cups of the sugar until fluffy, then beat in eggs.
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WhiskWhisk together dry ingredients.
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CombineMix together dry ingredients and sugar and butter mixture, alternating with buttermilk and beating well after each addition.
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StirStir in zest and nuts, pour into prepared loaf pan.
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BakeBake at 325°F (163°C) for 1 hour and 20 minutes or until a toothpick inserted comes out clean.
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Cool and pokeRemove from oven and cool in pan for 15 minutes, then place on a wire rack. Pierce all over with a toothpick (creating holes for glaze to drizzle in)
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Prepare glazeMix together remaining sugar and lemon juice while the bread is baking and allow sugar to dissolve.
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SpoonSpoon the lemon glaze over bread and allow to cool completely before slicing.
Notes
Equipment
- measuring cup
- measuring spoons
- mixer
- mixing bowl(s)
- loaf pan
- Prep Time: 20
- Cook Time: 1 hour 20 minutes
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