Do any of you have a recipe for?!
Answers: LEMON BREAD?
LEMON TEA BREAD
3/4 cups sugar
1/3 unsalted oleo
1 tsp lemon extract
1/4 cup fresh lemon juice
2 eggs or 3 egg whites
1 1/2 cup unsifted all-purpose flour
1 tsp baking powder
1/2 cup skim milk
grated rind from 1 lemon
3/4 cup slivered almonds, divided into 1/2 cup & 1/4 dup portions
1/3 cup brown sugar
1 tsp flour
TOPPING
1/2 cup powdered sugar
2 Tbl lemon
1. Cream sugar and oleo. Add lemon extract and lemon juice. Blend. Beat in eggs, one at a time.
2. Sift flour with baking powder; stir in alternately with the milk. Add lemon rind and 1/2 cup of almonds. (I use pecans).
3. Pour into a greased 7 1/2 x 3 1/2 x 2 1/4 inch loaf pan. Top with a mixture of brown sugar and 1/4 cup of alomnds and flour.
4. Bake in a preheated 350 degree oven for 1 hour or until toothpick inserted in the center comes out clean. Remove from oven, pierce top in several places with pick or fork. Compine powdered sugar and lemon juice. Pour over top of loaf. Cool in pan 1 hour. Remove and wrap in foil. Store in Fridge. Serve as a dessert or as a special breakfast
treat. (I use Regular milk, not skim)
nfd?
GLAZED LEMON - NUT BREAD
1/4 c. butter
3/4 c. sugar
2 eggs
2 tsp. grated lemon peel
2 c. sifted flour, enriched
1 1/2 tsp. baking powder
1 tsp. salt
3/4 c. milk
1/2 c. chopped walnuts
2 tsp. lemon juice
2 tbsp. sugar
Cream together butter and 3/4 cup sugar until light and fluffy. Add eggs and lemon peel; beat well. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Stir in walnuts.
Pour in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Bake in moderate oven 350 degrees for 50-55 minutes or until done. Let cool in pan 10 minutes, then spoon mixture of lemon juice and 2 tablespoons sugar over top. Remove from pan and cool.
Lemon Bread
PREP TIME 10 Min
COOK TIME 45 Min
READY IN 55 Min
INGREDIENTS
* 1/2 cup butter or margarine, softened
* 1 cup sugar
* 2 eggs
* 2 tablespoons lemon juice
* 1 tablespoon grated lemon peel
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/8 teaspoon salt
* 1/2 cup milk
* GLAZE:
* 2 tablespoons lemon juice
* 1/2 cup confectioners' sugar
DIRECTIONS
In a mixing bowl, cream butter and sugar. Beat in eggs, lemon juice and peel. Combine flour, baking powder and salt; stir into creamed mixture alternately with milk. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 45 minutes or until bread tests done. Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack.
Lemon Bread
2 eggs beaten
3/4 c. sugar
1/2 c. shortening
1/2 c. milk
1 1/2 c. flour
1 t. baking powder
rind of 1 lemon
Pour in a 9x5 pan and bake about 50 minutes at 350 degrees. When bread is partly cooled, spread with glaze made from:
1/2 c. sugar
juice of 1 lemon
Mix while bread is baking and let stand.
Lemon Bread
2 lemons (grate rind) do not use juice
1 1/2 c. sugar
1 c. oil
6 eggs
1 2/3 c. flour
2 t. baking powder
1/4 t. salt
1/2 c. chopped nuts, optional
1 T. flour, optional, for nuts
Grate lemon rind; add sugar and oil. Beat well, then add the eggs one at a time, beating well after each until mixture is light and fluffy. Add flour, baking powder and salt; mix well. Dust the nuts with a tbsp. of flour and stir in.
Here's my recipe (but I make it in a Bundt pan):
1 box of yellow cake mix (with pudding in the mix)
1 small pkg of Jell-O instant lemon pudding
4 eggs
1/4 cup cooking sherry
1/2 cup applesauce
8 oz. sour cream
Pour all ingredients into a mixing bowl and stir until everything is moistened.
Pour into a bundt pan (sprayed with non-stick spray - I use Baker's Joy that is a non-stick spray with flour).
Bake at 350 degrees for 45 minutes to 1 hour. Cake is done when inserted toothpick comes out clean. Cool about 25 minutes or until the edge of the cake shrinks in from the edge of the pan. Invert onto a plate and cut into slices.
Note: This is a really moist cake and I don't use any frosting.
Enjoy!