Lemon Bread
Grandma’s Lemon Bread
Courtesy of Chef Carrie Wong
1 1/2 cups sugar, divided
1/3 cup butter
3 tablespoons Extreme Chocolates Lemon Extract (or other lemon extract)
2 eggs
1 1/2 cups sifted flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
Juice and zest from one large lemon
Line bottom and sides of buttered loaf pan with parchment paper.
Mix one cup of sugar with butter and extract. Beat in eggs and zest
Sift together dry ingredients.
Start adding, alternately, the milk and the dry ingredients slowly and beat just enough to blend. Do not over-mix.
Pour into prepared pan(s) and bake at 350 degrees for one hour or until it tests done (toothpick inserted into the center comes out clean).
Remove from oven and let sit on racks for 10 minutes then remove from pan while still warm.
Combine lemon juice with remaining sugar and mix well. Poke several holes in the loaf with a skewer and drizzle over top of loaf.
Let cool, cover and refrigerate making sure to wait 24 hours before slicing.
Wrapped in foil bread will keep for 3 months in the fridge or for up to one year frozen.
This delicious citrus bread makes an excellent addition to any dessert table or holiday gift basket.
Suggested serving: slice thin and garnish with fresh raspberry whipped-cream or fresh berry sauce.
Yields 1 loaf