- 1/2 butter
- 1 cup sugar
- 2 eggs
- 1 2/3 s all-purpose flour
- 3/4 buttermilk
- 1 1/2 teaspoons finely shredded lemon peel
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 chopped almonds, walnuts or pecans, toasted
- Lemon Glaze
Grease bottom and 1/2 inch up sides of one 8x4x2-inch loaf pan or two 7 1/2×3 1/2×2-inch loaf pans. Set aside.
In large mixing bowl beat butter with electric mixer on medium speed about 30 seconds or until softened. Add sugar and beat about 5 minutes or until light and fluffy. Add eggs, one at a time, beating until combined. Add flour, buttermilk, lemon peel, baking soda and salt. Beat just until combined. Stir in nuts.
Pour batter in prepared pan(s) and spread evenly. Bake in 350° oven about 45 minutes for 8x4x2-inch loaf pan and about 40 minutes for 7 1/2×3 1/2×2-inch loaves until wooden toothpick inserted near center(s) comes out clean. (If necessary, cover loosely with foil for last 10 to 15 minutes of baking to prevent overbrowning).
Cool in pan(s) on wire rack 10 minutes. Remove from pan(s). Place on wire rack set over waxed paper.
Spoon Lemon Glaze over top(s). Cool completely on wire rack. Wrap and store overnight before slicing. Makes 1 large loaf or 2 small loaves.
Lemon Glaze: In small mixing bowl stir together 3 tablespoons lemon juice and 1 tablespoon sugar until sugar is dissolved.
Toasting nuts for this tangy lemon bread intensifies their flavor. Make two small loaves, you can freeze one for later.
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