A lemony quick bread

Recipe Finder

October 17, 2001|By Ellen Hawks | Ellen Hawks,SUN STAFF

Cheryl Nevitt of Spring Grove, Ill., requested a recipe for Lemon Bread. She writes that she made the bread in home-economics classes in junior high school "many years ago. It was more like a poundcake, not kneaded, and when it was finished and still warm, we poured a sort of lemon-juice mixture over the top. It was delicious. Any help would be appreciated."

Jody McKean of Hot Springs, S.D., responded with a recipe she says came from a cookbook her daughter was selling when she was in high school in Moreno Valley, Calif. It appeared in Desserts for the '90s, submitted by Phyllis Kaylor, Ray Kroc Middle School, San Diego.

Fabulous Lemon Bread

Makes 1 standard loaf or 3 mini loaves; serves 10

1/2 cup (1 stick) butter

1 cup sugar

2 eggs

1/2 teaspoon almond extract

1 1/2 cups flour, sifted

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

1 tablespoon grated lemon peel

1/2 cup chopped walnuts

1/4 cup lemon juice or to taste

1/4 cup granulated sugar

Cream butter and sugar well; beat in eggs one at a time. Add extract. Sift together the dry ingredients and add to first mixture, alternating with milk. Blend just enough to mix. Fold in lemon peel and nuts. Pour into well-buttered loaf pan (or several mini loaf pans) and bake in preheated 350-degree oven for 35-40 minutes.

Mix together the lemon juice and sugar. While the bread is still in the pan and warm from the oven, poke in holes with a toothpick and pour lemon-juice mixture over top.

Cool 10 minutes; turn out of pan.

Tester Laura Reiley's comments: "This is a delicious quick bread, a great dessert by itself or topped with sliced strawberries and a dollop of whipped cream. The lemon-juice mixture permeates the cake unevenly, so the top of the cake has an especially moist, lemony layer. The cake beneath is poundcake consistency and flavored with the almond extract and nuts. Wrap the loaf in plastic wrap and then in a layer of aluminum foil to keep the bread fresh for several days."

Recipe requests

Zippy Larson of Long Green wants a recipe for Sichuan Shrimp. "It's sauteed in a spicy soy-ginger sauce and served over white rice. Thank you very much."

Dorothy Shelton of Rogers, Ark., requests a recipe she "saw in a magazine which was by the Olive Growers Association and featured a yeast bread which contained a little bit of cornmeal and sliced black olives." She writes: "It was a great bread, and after a couple of moves, I lost the recipe. It was not in the booklet I requested from the Olive Council. Does anyone have it?"

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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