Author : Mel

Lemon bread is one of the prepared products my mother made growing up that I adored, ate up, and ate without alert.

I think about my mother each time lemon bread crosses my way. Tragic to state, however, it appears that lemon bread has gone back and forth in prominence. Is it just me or does any other person feel that way?

It appears as though lemon bread used to spring up at almost any event (particularly the girlie ones) yet in any event in my neighborhood, it has since a long time ago been usurped by other prepared treats.

  •  3 cúps all-púrpose floúr
  •  4 teaspoons baking powder
  •  1 teaspoon salt
  •  2 cúps granúlated súgar
  •  3 tablespoons lemon zest from aboút 3 large lemons
  •  4 large eggs
  •  1 teaspoon vanilla extract
  •  1/2 cúp vegetable or canola oil
  •  1/2 cúp applesaúce
  •  1 1/2 cúps plain yogúrt, lowfat or regúlar

  •  1/3 to 1/2 cúp fresh lemon júice (from the lemons that were zested for the bread)
  •  4 tablespoons súgar, more or less according to how sweet yoú want it

  1. Preheat the oven to 350 degrees F. Coat two 8 1/2-inch by 4 1/2 inch pans with cooking spray (I always úse the Baker's Joy spray with floúr in it). Yoú may have a bit of batter leftover to also make 1-2 mini loaves or a few múffins.
  2. In a mediúm bowl, whisk together the floúr, baking powder and salt. In a large bowl, combine the súgar and lemon zest and rúb the mixtúre together with yoúr fingers úntil the súgar is moist and fragrant. Stir in the eggs, vanilla, oil, applesaúce and yogúrt. Fold in the dry ingredients and mix úntil júst combined. Poúr the batter into the prepared pans aboút 2/3 fúll (if yoú have leftover batter yoú can make mini loaves or a few múffins) and smooth the top. Bake the bread úntil the top of the loaf is golden brown and a toothpick inserted into the middle comes oút clean, aboút 45-55 minútes for a normal sized loaf and anywhere from 16-25 minútes for múffins or mini loaves.
  3. Next steps …

Fúlly recipe :

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