Recipe By Anonymous
Rating
Published May 16th
Prep - Cook - Additional - Ready In -
Servings 1 loaf Calories 227.4

Very good, tangy bread.

Recipe Ingredients

  • 6 tablespoons butter, melted
  • 1 cup white sugar
  • ½ cup milk
  • 2 eggs
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon grated lemon zest
  • ½ cup chopped walnuts
  • 2 tablespoons lemon juice
  • 2 tablespoons confectioners' sugar

Cooking Directions

  1. 1 Generously grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, combine melted butter or margarine and sugar. Add eggs, and mix until light and fluffy. Add milk, baking powder, lemon rind, and chopped nuts. Mix well. Sift flour, and gradually add to mixture; mix to just combine.
  3. 3 Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean.
  4. 4 While bread is baking, combine lemon juice and confectioners' sugar in small dish. Stir well before using. Immediately upon removing bread from oven, place pan on a cooling rack. Using a large fork, poke holes all over the bread. Pour lemon juice mixture over the top of the bread. Cool for 15 minutes, and then remove from pan.

Nutrition Facts

  • Calories 227.4
  • Carbohydrate 31.5 g
  • Cholesterol 47.1 mg
  • Fat 10.1 g
  • Fiber 0.8 g
  • Protein 3.8 g
  • Saturated Fat 4.4 g
  • Sodium 97.8 mg
  • Sugar 18.8 g

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Reviews

  1. Had extra lemons that I needed to use and found this recipe. Served it to a group of friends and they were soon fighting over the last piece. The glaze really makes the overall product. The bread does rise in the center so make sure to let the bread cool down sufficiently before applying glaze - Read more ...
  2. Like other reviews said, it's more of a cake than a bread. I had added 1/2 tsp. of salt and mixed the baking powder with the flour instead of the liquid ingredients. Next time, I will use the zest and juice of two lemons instead of just one since we like a really strong lemon - Read more ...
  3. Given that I love lemon I really wanted to like this bread. It ended up tasting fine--not five-star delicious but good. However it really came out as more of a cake. It barely rose at all in the oven and the loaf really only ended up about two inches thick. I followed the recipe exactly - Read more ...
  4. This was great served as a dessert. It's a dense bread so it's like a cake but it's not too sweet. Perfect with tea!
  5. I am usually very good at following recipes but I think I must have done something wrong. The center wouldn't cook even after 50 minutes then my whole family agreed that it tasted awful. I substituted canola oil (slightly less) for the butter and orange juice for the milk because my whole family is lactose - Read more ...
  6. I made 10 muffins out of this recipe. The batter turned out really liquidy but the muffins rose pretty well. I added poppy seeds on top. Lemony and sugary--not too bad!
  7. A delightful bread with just the right amount of lemon flavor - not too tart and not too sweet. It was moist, yet firm, and made perfect slices when cut. Before grating the lemon peel, I squeezed the lemon and strained and reserved the juice for use in the glaze. The bread was golden brown - Read more ...
  8. Mild lemon flavor. Wonderful companion to cup of hot coffee.
  9. Very good! Easy.
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