Luscious Lemon Bread Recipes

Steps:

• Grease and flour-dust a 4 1/2 by 8 1/2-inch loaf pan; preheat oven to 350°.
• In a large bowl, stir together flour, sugar, baking powder, and salt; in a small bowl, beat eggs with milk, oil and lemon peel.
• Add egg mixture to flour mixture; stir just until blended and spread batter in prepared loaf pan.
• Bake until a wooden pick inserted in the center comes out clean, about 45-50 minutes; meanwhile, prepare lemon glaze.
• Using a long wooden skewer, poke numerous holes in hot bread, piercing all the way to the bottom.
• Slowly drizzle hot glaze over bread; let cool in pan on a wire rack for 15 minutes then remove from pan and let cool completely on rack.
• Lemon Glaze: In a small pan, combine lemon juice and sugar; stir over medium heat until sugar is dissolved.

Steps:

• Preheat oven to 335 degrees.
• In a large bowl or mixer, cream together oil, eggs and sugar. Add all other ingredients, blend well. Grease and flour 1 bundt pan. Bake for 1 hour in an oven at 335 degrees.

Steps:

• Preheat oven to 350°F. Lightly butter 8 1/2x4 1/2x2 1/2-inch loaf pan. Stir flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry ingredients alternately with milk. Pour batter into prepared loaf pan. Bake until tester inserted into center of bread comes out clean, about 1 hour.
• Meanwhile, combine remaining 1/2 cup sugar and fresh lemon juice in small heavy saucepan and stir over low heat until sugar dissolves.
• Transfer lemon bread to rack. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack. (Can be prepared 1 day ahead. Turn bread out onto rack. Cover with plastic wrap and let stand at room temperature.)

Steps:

• Preheat oven to 350- grease two 9x5 loaf pans.
• Beat shortening& sugar until light& fluffy.
• Add eggs one at a time, beating well after each addition.
• Stir in dry ingredients alternately with milk.
• Add nuts& lemon peel.
• Pour batter into prepared pans and bake 50-60 minutes or until tests done.
• Cool in pans 10 minutes before removing.
• Put a sheet of foil under wire rack; place breads top-sides up on the wire rack.
• Blend topping ingredients, and brush on tops of loaves while still warm.