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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Wednesday, February 18, 2015

Easiest Ever Lemon Bread

Easiest Ever Lemon Bread
Miss F has been obsessed with lemon bread, but the recipe I usually use calls for sour cream, which I didn't have. This might be even tastier than my usual recipe and it was certainly easier. No mixer needed, everything was stirred in by hand.  And the best part was no wasting time waiting for butter to soften, much like my favorite chocolate chip cookie recipe, it calls for melted butter. We enjoy it for breakfast, a snack or even dessert.  It's a fantastic use for winter citrus. 
Easiest Ever Lemon Bread

½ cup butter, melted
1 cup sugar
2 eggs
¼ cup lemon juice
¼ teaspoon salt
1 ½ cups flour
1 teaspoon baking powder
½ cup milk

1 cup confectioners' sugar
juice from one lemon

Preheat the oven to 325 degrees. In a medium bowl, stir together the butter and sugar. Stir in the eggs and lemon juice; mix well. Stir in the salt, flour and baking powder. Stir in the milk until well combined. Grease a loaf pan with cooking spray and pour the prepared batter into the pan. Bake for one hour. Cool in pan for 5 minutes, then cool on a wire rack.

Whisk together the confectioner's sugar and lemon juice, pour the glaze over the bread. Allow the glaze to set, then slice and serve.
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