Barbara lauterbach's lemon bread
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Barbara lauterbach's lemon bread
  Lemon    Bread  
Last updated 6/12/2012 1:06:57 AM. Recipe ID 32697. Report a problem with this recipe.
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      Title: Barbara lauterbach's lemon bread
 Categories: Breads
      Yield: 8 Servings
      1 c  Sugar
    1/3 c  Butter, melted
      1 ts Lemon or orange extract
    1/4 c  Fresh lemon juice
      2    Eggs
  1 1/2 c  King Arthur unbleached all-
           -purpose flour
      1 ts Baking powder
      1 ts Salt
    1/2 c  Milk
           Grated rind of 1 large lemo
           -or use 1/2 t lemon oil
    1/2 c  Chopped pecans (optional)

    1/2 c  Confectioners' sugar
    1/4 c  Fresh lemon juice
  Combine sugar, butter, extract and juice. Beat in eggs, one at a time
  until smooth. In a separate bowl, mix flour, baking powder and salt.
  Stir in the wet ingredients alternately with the milk. Add the lemon
  rind (or oil) and pecans (if using). Pour batter into a greased 4
  1/2"x8 1/2" loaf pan. Bake for about 1 hour or until toothpick comes
  out clean. TOPPING: Dissolve sugar in lemon juice over low heat.
  Pierce top of hot loaf in several places with a sharp knife. Pour
  topping over crust. Let loaf cool in pan for 1 hour. Remove from pan,
  wrap in foil and let sit for 24 hours for flavors to mature.

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Recipe ID 32697 (Apr 03, 2005)

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