- 6 tbspns butter, softened
- 1 cup sugar
- Grated rind of 1 to 2 lemons (to taste)
- 2 eggs
- 1-1/2 cups all-purpose flour
- 1-1/2 tspns baking powder
- 1/2 tspn salt
- 1/2 cup milk
- Lemon glaze (see below)
Butter and flour an 8-1/2-x-4-1/2-inch loaf pan. Preheat oven to 350 degrees.
Cream butter and sugar together until light and fluffy. Add lemon rind. Add eggs 1 at a time, beating well after each addition.
Add the flour and beat in just until incorporated. Pour in milk and blend in. Pour into pan and bake for 1 hour or until:
- golden brown,
- bread shrinks slightly from sides of a pan,
- a cake tester inserted in the center comes out clean.
Cool on wire rack for 10 minutes, turn out, and cool to room temperature.
Mix together 1/2 cup confectioners sugar and 1 tbspn lemon juice to make a glaze. Brush over bread when cool.
(Note - "This is really more of a cake than a bread. It freezes well; however, omit the glaze when freezing. Glaze after defrosting.)
More "Lost" Lemon RecipesCivil War Lemon Cheesecake (1862)
Classic Rainbow Lemonade Punch (1959)
Origin - "The Pirate's House Cook Book" compiled and tested by Sarah Gaede, 1982. The Pirate's House Restaurant is located in Savannah, Georgia. "Since 1753, The Pirate's House has been welcoming visitors to Savannah with a bounty of delicious food and drink and rousing good times...The Pirate's House first opened as an inn for seafarers, and fast became a rendezvous for blood-thirsty pirates and sailors from the Seven Seas.")