Ray's Lemon Bread (Jeff) Recipe

click to rate

0 votes | 41 views

Servings: 1

Ingredients

Cost per recipe $5.60 view details

For Bread: Preheat oven to 325 degrees. Butter and flour two 8x4x2 1/2 inch loaf pans. Sift flour and baking pwdr into small bowl. Combine sugar, oil, Large eggs and lemon peel in large bowl. Using electric mixer, beat egg mix for 2 min. Stir in nuts. Fold in dry ingredients alternately with lowfat milk in 2 batches each. Divide batter between prepared pans. Bake till tester inserted into center comes out clean, about 1 hour.
Meanwhile, prepare glaze: Stir lemon juice and sugar in small bowl till sugar dissolves. Run small sharp knife around breads to loosen from pans.
Brush all of glaze over warm breads, allowing glaze to drip down sides. Cold completely. Turn out loaves. Can be prepared 2 days ahead. Wrap tightly and chill. Bring to room temperature before serving. Cut into slices and serve.
some time as the Chef at Ruby Tuesday's Cafe in Sutter Creek, California a few years back. The owner of the place, Ray, had a wonderful recipe for lemon bread which has been re-printed in both Gourmet and Bon Apetit Magazines. It is some work, but worth every minute of effort.-Jeff