We recently had a slew of snow days. Anytime I see the forecast predicting snow, I know this usually means ice in Texas, which means=no school! I go stock up on crafts and baked goods.
I used to hate lemon flavored everything, but acquired the taste about 3 years ago. Now, I can't quit. I saw the recipe for this lemon bread and I put it on my 'snow day to do list.' It was a really dense bread-think, pound cake, but it had a really subtle flavor. The topping gave it a tang, so it was a great mix.
If you are snowed it....or in the mood for lemons, here's a little something to add to the list!
Lemon Bread Recipe
Ingredients: 1 T grated lemon peel (it took about 2 lemons for me), 4 1/2 t lemon juice (I used the same two lemons), 2 1/4 c flour, 1 1/2 t baking powder, 3/4 t salt, 1 1/4 c+2 T sugar, 3/4 c butter (softened), 3 eggs, 3/4 c milk
1. Great 9x5 inch loaf pan. Prehead oven to 350
2. Whisk together flour, baking powder, salt, and 1 1/4 c sugar. Add the softened butter with a pastry blender until your mix looks like coarse crumbs. Stir in lemon peel.
3. In a separate bowl mix eggs and milk. Add to flour mix and stir until flour is moist.
4. Add the batter to the pan and bake for 1 hour (until tooth pick comes out clean).
5. Cool. When cool take a small pot and add 41/2 t lemon juice, 2 T sugar over med heat and stir while it boils and starts to thicken. Brush over the top of your bread.