"This was my grandmother's recipe. Don't know why they call it bread; it's a lemon pound cake. Every time I make it, I am always asked for the recipe." — SKYTE
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butter, room temperature
2 1/2 cups
eggs, room temperature
milk, room temperature
grated lemon zest
I gave this 4 stars because I wanted a more lemony flavour. It is a great cake mix. I made it a second time and took out 6Tbs of the 1c of milk and added lemon juice in its place. I also used 1c of whole wheat flour & 2c all purpose and reduced the sugar to just under 2 cups. It was super moist and really lemony, just the way I like it.
I cut the recipe in half and it baked up beautifully. The glaze at the end was not soaking in so I carefully poked the sides of the loaf with a fork and swirled the juice around. I had a surplus of lemons and not a lot of butter so this recipe was a good match. Will definitely make again but with a bit less sugar. Bonus: my husband also found this cake delicious.
This bread was delicious! I liked the glaze because it helped when taking the bread out of the pan too. I didn't like the idea of nuts in Lemon bread so I put in 2 TB of poppy seeds. Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Easter Lemon Bread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 89
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