Glazed Lemon Anise Bread Recipes
GLAZED LEMON BREAD
My mother makes this recipe every winter when her lemon tree had ripe fruit. A wonderful gift for friends and neighbors during the Christmas season.
Provided by DELEIGHLA
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.
- Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan.
- Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.
- In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 32.3 g, Cholesterol 42.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 3.2 g, Sodium 314.4 mg, Sugar 15.6 g
GLAZED LEMON BREAD
I am posting this so I don't loose my copy. My mother gave me this recipe she copied from a magazine in 1990 and I love this bread.
Provided by Triple BQ
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- For Bread
- Combine flour, baking powder and salt in a mixing bowl.
- In another bowl, stir together melted margarine or butter, sugar, eggs, and almond extract.
- Add flour mixture and milk alternately to sugar mixture.
- Add lemon extract.
- Pour batter into a greased and floured 8x4x2-inch loaf pan.
- Bake in a 350 deg oven 55 to 60 minutes or till a toothpick comes out clean.
- For Glaze.
- Mix sugar and lemon juice; immediately spoon over hot loaf. Cool for 10 minutes on a wire rack.
- Remove bread from the pan; cool thoroughly on a wire rack.
- Wrap and store overnight before slicing.
Nutrition Facts : Calories 2621.1, Fat 107, SaturatedFat 22, Cholesterol 440.1, Sodium 2793.7, Carbohydrate 379.1, Fiber 5.2, Sugar 227, Protein 37.1
GLAZED LEMON BREAD
Categories Bread Dairy Egg Breakfast Brunch Bake Lemon Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
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.)
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