Old-Fashioned Lemon Bread
This lemony fresh, delicious quick bread was inspired by one of the Very Best Bakers, Brenda Washburn of Enid, Oklahoma. It is perfect anytime of the day. The Lemon Syrup can be made while the bread is baking, making this an easy-to-bake treat that is sure to be a favorite!
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup (5 ounce can) NESTLÉ® CARNATION® Evaporated Milk
1/3 cup olive or vegetable oil
1 1/2 teaspoons grated lemon peel (about 1 lemon - reserve lemon for later use)
1/3 cup granulated sugar
1/4 cup lemon juice (1 lemon)
- Preheat oven to 350°F 175°C). Grease and flour 8x4x2-inch baking pan.
- Combine flour, sugar, baking powder and salt in large bowl. Beat eggs, evaporated milk, oil and lemon zest together in medium bowl. Pour egg mixture into flour mixture. Stir until just combined. Pour into prepared pan.
- Bake for 55 to 60 minutes or until wooden skewer inserted in center comes out clean. Using the skewer, poke numerous holes in the hot bread, piercing all the way to the bottom. Slowly drizzle the hot Lemon Syrup over the bread (Syrup will soak into the bread). Cool on wire rack for 15 minutes; run knife around edge of bread. Remove bread to wire rack to cool completely.
- Lemon Syrup: Combine sugar and lemon juice in small, heavy-duty saucepan. Cook over medium-low heat, stirring constantly, for about 5 minutes or until sugar is dissolved and a light syrup is formed.
Makes 10 servings (one 8x4x2-inch loaf).
Nutritional Information Per Serving (1/10 of recipe): Calories: 270 Calories from Fat: 80 Total Fat: 9 g Saturated Fat: 2 g Cholesterol: 45 mg Sodium: 180 mg Carbohydrates: 42 g Dietary Fiber: 1 g Sugars: 27 g Protein: 3 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.