Very Lemon Bread

READY IN: 1hr 30mins
Recipe by Diane K74

From the California Heritage Cookbook Prepare 24 hours in advance

Top Review by Roxygirl in Colorado

This had a fluffy, dense texture, with a pronounced lemon flavor (much more the next day). My father in law loved it. Thanks Diane, for posting. Roxygirl

Ingredients Nutrition


  1. Mix butter, 1 cup sugar and lemon extract.
  2. Beat the eggs into the butter mixture.
  3. In a separate bowl, sift together the flour, baking powder and salt.
  4. To the butter mixture, add the flour mixture alternately with the milk beating just enough to blend.
  5. Fold in lemon rind and pecans.
  6. Pour the batter into a greased and floured loaf pan.
  7. Bake at 350° oven for 1 hour or until a toothpick comes out clean.
  8. Cool 10 minutes.
  9. While the bread is baking, mix the lemon juice and 1/2 cup sugar (Lemon Pour).
  10. While the bread is still warm, drizzle the Lemon Pour over the top.
  11. Remove loaf from pan, wrap in foil and store 1 day before serving.

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