Prep 30 mins
Cook 1 hr
My grandpa loves this recipe. It has a nice lighter pound cake type texture and with a great zesty kick. Feel free to add more lemon juice
- 6 tablespoons butter
- 1 cup sugar
- 2 eggs
- 1 1⁄2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 1 lemon, juice of
- 1⁄3 cup sugar
- Combine all ingredients.
- Pour onto large greased and floured bread pan or in 3 minature pans.
- Bake at 325 F for 1 hour.
- Blend lemon juice and sugar well.
- When lemon cake has baked, pour lemon juice mixture on top while still warm.
- While warm, pour frosting on.
This is just o.k. to me. The texture wasn't satisfactory. I added zest to the batter (of 2 lemons), when it came to pouring the 'frosting' over the loaf, I was confused: Directions say: "Pour lemon juice mixture on top while warm." Then next it says: "While warm, pour frosting on." Is this a mistake in writing the recipe (to say what seems to be the same direction twice)?
This bread was so delicious my family devoured it in one evening! I am glad I found this receipe, it was easier to make than the past lemon bread receipes I have had and didn't seem so heavy, very light and not overwheming in sweetness. I did have to figure out at the end of the receipe if she had two frostings, as it says to put the lemon juice mixture over bread, THEN frost. I will use this receipe over and over again for sure.
I loved the fact that you can just dump all the ingredients in a bowl and mix this bread up! No fuss, no muss. I added about 1 1/2 T. of bottled lemon juice to the batter (I only sort of measured) and I zested the lemon and mixed in the fresh zest, too. I saved the fresh lemon juice for the glaze. The aroma from the baking bread was wonderful. This bread is more like pound cake - I'll make it again.