Monday, February 8, 2016

Very Lemony Lemon Bread recipe

I know I'm evil. I mentioned the lemon bread recipe on Friday and didn't give you the recipe. Well I had to really search for it. I mean really search.

Years ago my best girls and I went to The Gingerbread Mansion  for Stina's birthday and my best friend Anna saw on their website a lemon cake recipe and she suggested that I bake it for a birthday cake for Stina. Well the day of the trip I printed the recipe and baked it without nuts (Stina is deathly allergic) and off we went.

It's been nearly 4 years and the website with the recipe has been redone and I found out that they had removed the recipe. Gasp! I have a hand written recipe book that has all my personally tweaked recipes in it, including this one, but that is still packed away. So what was I to do?

I thought about how I had cooked it, printed it, and where I was living at the time and about my computer. Well at the time Anna and I lived together and she was the one with the printer, so I checked my email to see if I had emailed it to her and it turns out I had, back in 2012.

Does anyone else do this? Do you ever search for a recipe and think back and try to relize the day you last made it or how you found it? I can't be the only one!

 Very Lemony Lemon Bread recipe

1/4 c milk
1/2 c Finely chopped nuts
1/4 c Butter
1 ts Baking Powder
2 Eggs; slightly beaten
1/2 c Flour; sifted before
1/2 c Sugar

1/4 ts Salt
1 c Sugar
Grated peel of 1 lemon
Lemon; (juice of)

Recipe makes 1 Loaf

Cream butter and sugar. Mix in eggs. Sift flour again with baking powder and salt. Alternately add flour mixture and the milk to butter mixture, stirring constantly. Mix in the nuts and the lemon peel. Bake in greased 5 x 9-inch loaf pan for 40 to 50 minutes at 350F. Make topping while bread bakes. As soon as the bread comes out of the oven, poke holes in the top with a fork and spoon over the topping.

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