Lemon Bread

Course Dessert
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Author Curtis Quindry, Norris Electric Cooperative


  • 1/3 cup melted butter
  • 1-1/4 cups granulated sugar
  • 2 eggs
  • 1/4 tsp almond extract
  • 1-1/2 cups sifted all-purpose flour
  • 1-1/2 tsps baking powder
  • 1 tsp salt
  • 1/2 cup milk
  • 1 tbsp grated lemon peel
  • 1/2 cup chopped nuts
  • 3 tbsps fresh lemon juice


  • Preheat oven to 325 F. Blend well the butter and 1 cup sugar. Beat in eggs, one at a time. Add extract and mix. Sift together dry ingredients and add to egg mixture alternately with milk. Blend just to mix and fold in lemon peel and nuts. Turn into a buttered and lightly floured loaf pan. Bake for about 70 minutes until done in the center. Mix lemon juice and 1/4 cup sugar and immediately spoon over hot bread. Let cool 10 minutes. Remove from pan and immediately turn upright. Cool on a rack. Wrap in plastic wrap and do not cut for 24 hours. It freezes well when wrapped in plastic wrap and foil.