Sorry to be dense, but you peel the foil off 15 minutes after you take it out of the baking pan, or something else?
Glazed Lemon Nut Bread
Summary
| Yield | |
|---|---|
| Source | Mom from Farm Journal |
| Prep time | 1 1⁄2 hours |
| Recipe Types | breads |
Description
Light lemon bread with a sweet-tart lemon drop glaze--everyone likes this! When life gives you lemons, make lemon bread!!
Ingredients
| 1⁄3 | c | melted butter |
| 1 1⁄4 | c | sugar |
| 2 | eggs | |
| 1⁄4 | t | almond extract |
| 1 1⁄2 | c | all purpose flour |
| 1 | t | baking powder |
| 1 | t | salt |
| 1⁄2 | c | milk |
| 1 | T | grated lemon peel |
| 1⁄2 | c | chopped nuts |
| 3 | T | fresh lemon juice |
Instructions
Blend well:
Melted butter &
1 c. sugar (set aside 1/4 c sugar for glaze)
Beat in eggs, one at a time
Add almond extract.
Sift together dry ingredients
Add to egg mixture alternately with milk--blend just to mix do not beat
Fold in lemon peel and 1/2 c. nuts ( I use walnuts)
Turn into greased 81/2 x 41/2x 2 3/4" glass pan bake at 325
If you use at metal loaf pan bake at 350
Bake until it tests done in center 60-70 min watch carefully it will scorch easily
While baking mix glaze :
1/4c sugar
3T fresh lemon juice
As soon as bread comes out spoon glaze over loaf.
Let it stand 10 min. before turning out on rack to cool
Wrap when cool and allow to stand overnight before slicing (24 hours is better); Freezes well too.
Notes
This is a very delicate loaf. I grease foil lined pans to ensure it comes out whole. Peel the foil off after the first 15 min. to ensure there is no interaction of the lemon juice and foil. This is an all out favorite bread. I also make it using limes but the lemon wins out. You will want to double the recipie.
Sorry I was unclear, no real formula time-wise. I spoon the glaze, give it ten min. & pull the loaves out of the tins, then a few min. longer to let the glaze absorb in and carefully peel of the foil. I always make at least two loaves at a time. I store them in zip-locks in the fridge after they are cool.