Lemon Bread
Ingredients
1½ cups flour
3 oz. butter
1 cup sugar
2 eggs
½ cup milk
1 teaspoon baking powder
½ teaspoon salt
¼ cup walnuts (chopped)
1 Bermuda lemon
1/3 cup sugar
Method
1. Grease and flour 1 loaf pan.
2. Heat oven to 350°.
3. In medium size bowl combine flour, baking powder and salt – set aside.
4. Grate lemon rind – set aside.
5. Squeeze lemon – set aside.
6. In large bowl cream butter and sugar.
7. Add eggs one at a time beating well into the mixture.
8. Beat in milk and lemon rind as well as walnuts.
9. Gradually add the dry ingredients from the medium size bowl and mix well.
10. Pour into loaf pan and bake for 1 hour.
11. Add 1/3 cup sugar to the lemon juice. Mix well.
12. When bread is done remove from the loaf pan. Pour lemon and sugar over the bread and allow to cool before serving.
Lemon Bread was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from The Bermuda Cook Book by Cecille C. Snaith-Simmons, the chapter on “Cakes, Sweet Bread and Desserts”, page 75.
Shopping Online
Wilton Decorator Preferred 10 by 2 Inch Round Pan
Crisco Shortening 16 oz. (3-Pack)
Diamond Pecan Chips, 16-Ounce Packages (Pack of 2)
Diamond Shelled Walnuts, 16-Ounce Bags (Pack of 6)
McCormick Pure Lemon Extract, 2-Ounce Boxes (Pack of 6)
McCormick Pure Orange Extract, 1-Ounce Unit (Pack of 6)
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Shirley-Ann Pearman
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