Lemon Bread I
Lemon Bread I Recipe - Delicious and Easy-to-Make Dessert
Introduction
Lemon bread is a delicious and tangy treat that is perfect for breakfast or as a snack. The combination of sweet and citrus flavors makes it a favorite among many.
History
Lemon bread has been a popular recipe for many years, with its origins dating back to the early 20th century. It is believed to have originated in the United States, where lemons were readily available and used in a variety of dishes.
Ingredients
How to prepare
- Combine 1 cup of sugar, 0.5 cup of shortening, 2 eggs, 0.5 cup of milk, and the zest of 1 lemon.
- Add the dry ingredients to the first mixture.
- Pour the batter into a greased 9 x 5 inch loaf pan and bake at 325°F (163°C) for approximately 1 hour.
- While the loaf is baking, combine 0.25 cup of sugar with the juice of 1 lemon.
- Stir until the sugar is dissolved.
- When the loaf is baked, allow it to stay in the pan for a few minutes.
- Turn the loaf out onto a plate.
- Pour the sugar and lemon juice mixture over the loaf and leave it to cool.
- Poke holes in the loaf with a fork before pouring the juice.
Variations
- Add poppy seeds to the batter for a twist on the classic recipe.
- Drizzle a lemon glaze over the top of the loaf for extra sweetness.
Cooking Tips & Tricks
Make sure to zest the lemon before juicing it for maximum flavor.
- Be careful not to overmix the batter, as this can result in a tough loaf.
- For a more intense lemon flavor, add a little lemon extract to the batter.
Serving Suggestions
Lemon bread is best enjoyed warm with a cup of tea or coffee.
Cooking Techniques
Be sure to properly grease the loaf pan to prevent sticking.
- Use a toothpick to test for doneness - it should come out clean when inserted into the center of the loaf.
Ingredient Substitutions
You can use butter instead of shortening for a richer flavor.
- Almond milk can be used as a dairy-free alternative.
Make Ahead Tips
Lemon bread can be made ahead of time and stored in an airtight container for up to 3 days.
Presentation Ideas
Serve slices of lemon bread on a decorative platter with fresh berries for a beautiful presentation.
Pairing Recommendations
Lemon bread pairs well with a hot cup of tea or a glass of cold milk.
Storage and Reheating Instructions
Store leftover lemon bread in an airtight container at room temperature for up to 3 days. To reheat, simply place in a toaster oven or microwave until warm.
Nutrition Information
Calories per serving
Each serving of lemon bread contains approximately 250 calories.
Carbohydrates
Each serving of lemon bread contains approximately 30 grams of carbohydrates.
Fats
Each serving of lemon bread contains approximately 10 grams of fat.
Proteins
Each serving of lemon bread contains approximately 4 grams of protein.
Vitamins and minerals
Lemon bread is a good source of vitamin C, with each serving providing about 10% of the recommended daily intake.
Alergens
Lemon bread contains gluten, eggs, and dairy.
Summary
Lemon bread is a delicious treat that is relatively high in carbohydrates and fats, but also provides a good amount of protein and vitamin C.
Summary
Lemon bread is a delicious and easy-to-make treat that is perfect for any occasion. With its tangy lemon flavor and moist texture, it is sure to be a hit with family and friends.
How did I get this recipe?
The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day, and I had just finished helping my Aunt Mary pick fresh lemons from her backyard tree. As we sat at her kitchen table, she pulled out a tattered old recipe card and began to read off the ingredients for Lemon Bread I.
I watched intently as she mixed together butter, sugar, eggs, flour, and of course, the star of the show - the fresh lemon juice and zest. The aroma that filled the kitchen was incredible, and I couldn't wait to taste the finished product.
As Aunt Mary pulled the golden loaf out of the oven, I could hardly contain my excitement. The top was perfectly browned, and the lemon glaze glistened in the sunlight. She sliced off a piece and handed it to me with a smile. The first bite was pure bliss - tangy, sweet, and oh so moist. I knew right then and there that I had to learn how to make this Lemon Bread I for myself.
Over the years, I have perfected my own version of the recipe, tweaking it here and there to suit my taste. But the memories of that day with Aunt Mary have stayed with me, and every time I bake a loaf of Lemon Bread I, I am transported back to that warm summer day in her kitchen.
As I got older, I began to learn more about the history of this recipe. It turns out that Lemon Bread I has been a family favorite for generations. My grandmother used to bake it for special occasions, and my great-grandmother before her. The recipe had been passed down through the women in my family, each adding their own touch to make it their own.
I remember my grandmother teaching me how to zest a lemon just right, how to cream the butter and sugar together until light and fluffy, and how to fold in the dry ingredients gently to ensure a tender crumb. She was a master in the kitchen, and I soaked up every bit of knowledge she had to offer.
As the years went by, I continued to hone my baking skills and experiment with different variations of Lemon Bread I. I tried adding in poppy seeds for a bit of crunch, or swapping out the lemon for orange or lime for a new twist. But no matter how I changed it up, the basic recipe remained the same - a simple, delicious loaf that never failed to bring a smile to my loved ones' faces.
In my quest to perfect the ultimate Lemon Bread I, I sought out other sources of inspiration as well. I scoured cookbooks, magazines, and websites for new ideas and techniques to incorporate into my baking. I even took a few baking classes to learn from the pros.
One day, I stumbled upon a recipe for Lemon Bread I that called for a secret ingredient - a splash of limoncello. Intrigued, I decided to give it a try. The addition of the Italian liqueur added a whole new depth of flavor to the bread, making it even more irresistible.
As I continued to experiment and evolve my recipe, I found myself sharing it with friends and neighbors who couldn't get enough of it. They would often ask me for the recipe, eager to recreate the magic in their own kitchens. I was more than happy to pass it along, knowing that the tradition of Lemon Bread I would live on in their homes as well.
Now, as I sit in my own kitchen, surrounded by the familiar scent of fresh lemons and sugar, I can't help but feel grateful for the journey that brought me to this moment. From Aunt Mary's kitchen to my own, the love and memories baked into every loaf of Lemon Bread I are a testament to the power of family, tradition, and good food. And as I take a bite of the warm, tangy bread, I am reminded once again of all the joy and happiness that sharing a simple recipe can bring.