I've recently joined with a team of bloggers to help those less fortunate in Africa. The Breadline Africa Campaign is sponsoring a blogger bake off. Click on the link I've placed in this post for more information or to check out some of the yummy bread recipes.
Some of our muggle friends elsewhere need our help. Submit a recipe, or donate the cost of one cup of coffee from your favorite coffee shop. You'll help fill the world with magic!
In honor of Dumbledore, I've placed my favorite lemon bread recipe below. My grandmother gave this to me many years ago, I have no idea where she came across it. I've also altered it a tiny bit to help make it a little more healthy!
1 2/3 cups all purpose flour (I use wheat)
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs (you can use egg whites, but the whole egg is better)
2 teaspoons (packed) grated fresh lemon peel
1/2 cup milk (I use soy - unflavored)
1/4 cup freshly squeezed lemon juice (watch for seeds, but you need it extra sour!)
Preheat oven to 350°F. Lightly butter 8 1/2x4 1/2x2 1/2-inch loaf pan. Stir the flour, baking powder and salt in medium bowl to blend. Using an electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time then add grated lemon peel. Mix in dry ingredients alternately with milk. Pour batter into prepared loaf pan. Bake until tester inserted into center of bread comes out clean, about 1 hour.
Meanwhile, combine remaining 1/2 cup sugar and fresh lemon juice in small heavy saucepan and stir over low heat until sugar dissolves.
Transfer lemon bread to rack. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack. (Can be prepared 1 day ahead. Turn bread out onto rack. Cover with plastic wrap and let stand at room temperature.)Comments (1)