I got this recipe from Williams-Sonoma, muffins and quick breads; they said the recipe has a double dose of lemon! Could u imagine the tingling of flavor! I picked without hesitation, I knew it would not deceive in anyway! The bread has an excellent citrus flavor, u can substitute with anything citrus too!
My Modification: I usually modify the sugar level I did it here also. The original recipe calls for 1 cup I reduced to ¾ cup. I didn’t add nuts, my son eats nuts but he doesn’t like in cake. Ah weird kid! I omitted. But I will give the original recipe!
All purpose flour: 1 ¼ cup
Baking Soda:1 tsp
Unsalted butter: 8 tbsp (1 stick) at room tempe
Sugar: 1 cup
Milk: ½ cup
Lemon zest: 1 tbsp
Pecan: ½ cup Chopped
For the lemon syrup:
Lemon juice: 3 tbsp
Preheat the oven to 350 F. Grease a loaf pan (1lb size).
In a bowl, mix, flour, baking soda, salt together.
With a electric mixer, beat the sugar and butter for 3 minutes. Add the egg one at the time and beat well.
Reduce the speed, add the flour mixture along with little milk and lemon zest and beat it. Scrap the side time to time, Finnish all the flour and milk.
Stir the pecans.
Spoon the batter in a grease loaf pan, bake 50 to 60 min. Mine took largely 60 minutes!
Test the center with a toothpick, it should come out clean.
Meanwhile, make the syrup, Combine the sugar and lemon juice in a bowl. Set aside. Stiring occasionally, Do not worry if the sugar doesn’t dissolve completely.
Remove the bread from the oven and transfer to the rack. Using a fork, gently poke the top in several place. Stir the syrup, then slowly brush or drizzle over the cake. Let it cool completely before slicing!
My son and me couldn’t wait the bread cooling, we cut it it, the bread collapsed and we fought together to dig the pieces! I waited the half should be cooled to take a picture!
The Lemon bread is for Mansi who is hosting BBD#18: Quick breads, originated by Zorra