8.11.2011

The Thrifted Kitchen {Lemon + Raspberry Bread}

Good afternoon, my dears! Have I got a sweet treat for you today! My kitchen still smells like delicious lemon after baking this dessert bread last night. It comes from a thrifted cookbook called Favorite Recipes of America: Desserts, which essentially means all the baked goods inside won first place at various fairs around the country, so you'll be hard-pressed to find a bad recipe in here.

Now, I've been wanting to bake something the hubs and I could nibble on for breakfast, and for some this might be a little too sweet for a morning meal, but for us it's just right, especially when paired with coffee or raspberry green tea (I just bought some loose leaf from a local tea room that I love!).


You can cut some of the sweetness by following the original recipe, which calls for 1/2 cup of chopped nuts. I didn't have any on hand, so I subbed the raspberries. You could also leave off the topping, which is a mixture of lemon juice and sugar. But overall, this bread is super moist and would be perfect for a brunch.


Lemon Bread
Yields 1 loaf

1/2 cup shortening or margarine
1 1/4 cup sugar
2 eggs, slightly beaten
1 2/3 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts (or 1/2 cup raspberries, blueberries, whatever!)
Grated peel and juice of 1 lemon

Cream shortening with 1 cup sugar; add eggs. Sift flour with baking powder and salt. Add to sugar mixture alternately with milk. Mix in nuts (or raspberries) and lemon peel. Bake in greased 5x9 loaf pan in 350-degree oven for 1 hour (mine took an extra 8 minutes). Combine remaining 1/4 cup sugar with lemon juice. Pour over top of loaf while still hot.




Tip: Throw the leftover lemon peel in the garbage disposal and you'll have an air freshener for a week!

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