Lemon Bread ~

[mzkitty]

These I've made many times, and they are just so good. The longer they sit in the fridge the better. I've also frozen them for a couple of months and they are still great. My friends liked them for little Christmas presents too.


Again from the 1979 San Francisco Junior League Cookbook which has hundreds of extraordinary recipes which I'm happy to share.

LEMON BREAD

Makes 1 loaf

A marvelously fresh-tasting light bread. It's even good as a dessert or toasted for breakfast. Freezes beautifully.

1 cup sugar
1/3 cup real butter, melted
1 teaspoon lemon extract
1/4 cup fresh lemon juice
2 eggs
1 1/2 cups all-purpose flour, unsifted
1 teaspoon baking powder
1 teaspoon salt
1/2 cup whole milk
grated rind of 1 large lemon
1/2 cup chopped pecans

Topping:

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

Preheat oven to 350 degrees. Combine sugar, butter, lemon extract and juice. Beat in eggs, one at a time, until smooth. Sift dry ingredients and stir in alternately with the milk. Add lemon rind and pecans. Pour into a buttered 8-inch loaf pan and bqake for 1 hour or until a toothpick inserted in the center comes out clean. Dissolve the powdered sugar in the lemon juice over low heat. Remove bread from the oven. Pierce top in several places with a sharp knife blade or thin fork tongs. Pour on the topping. Cool in the pan for 1 hour. Remove from the pan, wrap in foil, and let stand for 24 hours before cutting. Will keep 2 to 3 months in the refrigerator.

 

[Beetree]

YUM! This sounds really good! It almost sounds like a cake. Do you serve it as a desert, or is it more of a main dish accompaniment?

 

[Beetree]

A marvelously fresh-tasting light bread. It's even good as a dessert or toasted for breakfast. Freezes beautifully.

Sorry, mzkitty, I have had trying day. Missed this sentence. I am going to make this bread my first coming up cooking time in the kitchen! Will let you know how my poor cooking turns out!

 

[mzkitty]

Beetree, you'll do just fine, you can't mess it up! One suggestion - wrap in non-stick plastic wrap, I like that better than the tinfoil. Yeah, let us all know if you like it!

 

[ejagno]

Oh my mzkitty, you are a blessing indeed with this recipe. My FIL absolutely loves anything with lemon in it and I think this will make a perfect surprise for him. I've usually done the yellow cake mix with the lemon filling but I honestly think that he'll love this one much more. He is such a wonderful and kind man that I enjoy cooking special things for him. My MIL doesn't cook hardly(she's a fast food junkie and justifies it as being cheaper than cooking for just two) so anything home cooked or baked that I give him is so greatly appreciated. Thank you!

 

[mzkitty]

ejagno, well in that case, let's make him Lemon Curd Tarts when I get home from work tonight! tee-hee. Back after work with the recipe.

 

[mzkitty]

LEMON CURD TARTS

(SanFrancisco Cookbook again)

"The lemon curd filling keeps beautifully for weeks in a covered jar in the refrigerator for any elegant last-mnute dessert. It is a great cake filling, delicious on poundcake, muffins, waffles -- almost anything."

Make approximately 20.

Pastry:

2 cups flour
1/2 teaspoon salt
1/2 cup cold butter
5 tablespoons cold water

Lemon Filling:

1/2 cup butter
1/2 cup fresh lemon juice
3 teaspoons freshly grated lemon rind
1 1/2 cups sugar
5 eggs beaten


Preheat oven to 425 degrees. To make the pastry: Combine flour and salt in a bowl. Cut in butter with a pastry blender until pieces are the size of small peas. Sprinkle the water gradually over flour mixture, stirring with a fork and drawing flour into a ball. Add just enough water to hold the mixture together and pull away from the sides of the bowl. Pat into a ball and turn out onto a lighly floured board. Roll into a circle and cut shapes to fit small tart pans or muffin tins. Prick each shell with a fork and bake for 12 minutes. Cool.


For the filling: Melt butter in a saucepan, add lemon juice, rind, and sugar. Cook, stirring, until sugar is dissolved. Add eggs and cook (not real high heat), stirring constantly, until thick, about 20 minutes. Cool. Fill tart shells and refrigerate until serving time.


(I've made these and to me the lemon filling is very sweet, but if you like it that way....... you could experiment with the amount of lemon juice, etc. if you like it more tart. At any rate, it's still real good)

 

[Dogwood]

I've usually done the yellow cake mix with the lemon filling but I honestly think that he'll love this one much more.

Are you talking about a layer cake with lemon filling between the layers or a Lemon Pillow Cake (the sheet cake with blobs of lemon pie filling mixed in)?

 

[MissTina]

Did I see on one of the other threads that you can freeze lemons? Would love to have info about doing so if anyone knows.
I'm an absolute lemon freak and my teeth show it! Can't wait mzkitty to try this recipe.

 

[sssarawolf]

Soundss really good, going to try these