Lemon Sweet Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
• Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

Steps:

• 1. In a large mixing bowl, cream *1 cup of the sugar and all of the shortening. Add eggs, lemon extract and milk. Mix until smooth. Sift flour, baking powder and salt. Add flour mixture and lemon rind to the creamed mixture. Mix until smooth. Pour into a 9x 5 creased and floured pan. Note: You can use two small pans - adjust baking time accordingly. Bake in preheated oven at 350o for 40 minutes or until golden brown. A toothpick inserted in the center should be almost clean.
• 2. Dissolve remaining sugar in lemon juice. When bread is done, remove it from the oven; leaving it in the pan. Immediately pour lemon juice/sugar mixture over the top. Be careful not to overflow the pan. Bake an additional 5 to 8 minutes or until glaze is absorbed. Cool on a rack for 30 minutes. Run a spatula around the edges and remove from pan.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.