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Barbara Hansen’s Lemon Bread

Indulge in a burst of tangy citrus flavor with this irresistible lemon bread recipe. Freshly squeezed lemon juice and zest give this bread, with just the right amount of sweetness to balance the tanginess.
Author Barbara Joan Hansen

Ingredients

  • 6 tbsp. butter
  • 3/4 cup sugar
  • 2 eggs
  • 3 tbsp. lemon juice
  • 2 tsp. freshly grated lemon peel
  • 1 ½ cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • ½ cup milk
  • ½ cup chopped walnuts

Topping:

  • 3 tbsp. lemon juice
  • ½ cup sugar

Instructions

  1. Cream the butter and sugar until fluffy. Beat in the eggs one at a time. Beat in 3 tablespoons lemon juice and the lemon peel. Combine the flour, baking powder and salt in a sifter.
  2. Sift the dry ingredients into the lemon mixture in 3 additions, adding the milk alternately. Begin and end with dry ingredients and mix lightly. Stir in the walnuts.
  3. Grease and 8x4-inch loaf pan. Line the bottom with wax paper and grease the paper. Turn the batter into the pan and bang it down hard on the work surface to settle the batter evenly.
  4. Bake at 350 degrees C for 1 hour or until a cake tester comes out clean. Remove the bread from the oven.
  5. Blend the remaining 3 tablespoons of lemon juice and sugar. Pour this mixture slowly over the hot bread in the pan and into the crack in the top. Let the bread stand in the pan on the rack until the glaze is absorbed, at least 15 minutes. Remove the bread from the pan, leaving on the wax paper, and let it stand on the rack until completely cooled. Remove the wax paper. Wrap the bread in foil and let it stand for 24 hours before slicing.

Recipe Notes

Makes 1 loaf.