Lemon Bread Recipe

Pan size: one loaf pan Temp: 325 °F degrees Lemon Bread Cooking time: 60 minutes Lemon Bread Servings: one loaf

Lemon Bread Baking Directions

1 large fresh lemon { or 1 tablespoon dried lemon zest and 1/4 cup lemon juice }
1 cup sugar
2 eggs
1/2 cup milk
dash of salt
1 teaspoon baking powder
5 tablespoons butter
1 cup white flour
1/2 cup wheat flour
1 cup chopped walnuts

In a mixing small bowl grate lemon peel with a zest grater to make fresh lemon zest, and squeeze as much lemon juice from the lemon as you can, set lemon juice aside.

Preheat your oven. With a mixer cream butter and sugar together until smooth, beat in eggs one at time. Add milk and mix well.

Sift flour, salt and baking powder together, add to butter mixture, stir until smooth. Stir in lemon zest, lemon juice and walnuts. Pour lemon batter into a greased bread loaf pan, bake allotted time or until a toothpick inserted in the top of the lemon bread loaf comes out clean.

Kitchen Hint - This lemon bread will freeze well for 3 months. Let lemon bread cool completely, wrap tight in saran wrap then in foil.