Moist Old Fashion Lemon Bread
Moist Vintage Lemon Bread Recipe
This quick and easy, lemony fresh & delicious bread was inspired by the beautiful sunny day we just had today and of course my grandmothers vintage collection of recipes.
As a personal project, I am undertaking to recreate parts of this book one recipe at a time and photograph them.
I can’t recall my grandmother ever making this bread but at the age where I was just high enough to see over the counter, I seriously doubt if my palette would have gone for this sweet and sour goodness even if it was available.
Moist and Spongy Lemon Bread. Sweet and Sour goodness.
However now as an adult, my favourite deserts are often ones with lemon in them. Lemon cookies, lemon cranberry biscotti, lemon cake, lemon meringue pie……….ok, who else is drooling? Anyone? All of it washed down with a cup of King Cole tea. It was the only tea in our house at that time and you can still find it in my cupboards for when my dad comes for dinner. With a splash of carnation evaporated caned milk. That FYI, I still use in my coffee to this day.
This lemon bread recipe was submitted 3 times. Of course I had to try it.
Once again I made the Lemon Bread recipe exactly as it written in the book. And honestly, with this one, I wouldn’t change a thing.
But of corse, I did. I added 3/4 cup of sugar to the mixture not one full cup. And I used the remaining 1/4 cup of sugar in the glaze. It made the glaze a bit thicker and cut the total sugar by 1/2 cup.
But I’m sure it was just as delicious as it is written above.
Melts in your mouth delicious.
Lemon Bread
1 cup of sugar
1/2 cup salted butter
2 eggs
1 1/2 cups of flour
1/2 cup of milk ( I used 2%)
1/2 tsp of salt
2 tsp baking powder
Grate rinds from 1 lemon
Pre-Heat over to 325-350
Grease a bread pan or use parchment paper to line the dish.
In a large bowl, cream together sugar and butter with a fork until crumbled.
Add the milk and eggs to the butter & sugar mix and beet on medium until smooth.
In a separate bowl sift together flower, baking powder and salt.
Slowly add the dry mix to the wet mix slowly and beet on low until well unified.
Pour in bread pan and let rise for 15 -20 min.
Bake for 1 hr (I checked at 30 is wasn’t done but it was over done at 45)
Use your judgement and the tooth pick trick.
Glaze
1/4 cup sugar
Juice from one lemon
Heat in a sauce pan until sugar is dissolved. Set aside until bread is cooked. Once bread cooked and still warm, pour glaze over top to coat.
Wait till it’s cool , slice and serve.
Oh YUM!
What recipe will I create next from this vintage gem.
If you tried and enjoyed this lemon bread, please let me know. Show me your creations. Talk to me about your favourite lemony recipe. I would love to hear from you.