Lemon Bread

[mbarra]

Does anyone have a good recipe for a sweet Lemon Bread???

[Grace]

Here is one...

CookWare(tm) from Cooking Light(r)

Sticky Lemon Bread

SOURCE: Cooking Light YEAR: Mar/Apr 1994 PAGE: 89

INGREDIENTS FOR 16 SERVINGS:
1/4 cup plus 2 tblsp margarine, softened
2/3 cup sugar
1/4 cup frozen egg substitute, thawed
1 tsp. grated lemon rind
1/2 tsp. vanilla extract
2-1/4 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 (8-ounce) carton lemon low-fat yogurt
Baking spray with flour
1/2 cup sugar
1/2 cup fresh lemon juice

INSTRUCTIONS:
Cream margarine; gradually add 2/3 cup sugar, beating at medium speed of an
electric mixer until light and fluffy (about 5 minutes). Add egg substitute
and next 2 ingredients; beat until well blended. Combine flour and next 3
ingredients. With mixer running at low speed, add to creamed mixture
alternately with yogurt, beginning and ending with flour mixture.

Pour batter into an 8x4x3 inch loafpan coated with baking spray. Bake at 350º
for 55 minutes or until a wooden pick inserted in center comes out clean.
Remove from oven; place on a wire rack.

Combine 1/2 cup sugar and lemon juice in a saucepan; bring to a boil and cook
1 minute. Remove from heat.

Pierce top of bread several times with a meat fork. Pour sugar mixture over
bread; cool in pan 10 minutes. Remove from pan; cool completely on a wire
rack.

Yield: 16 servings

NUTRITIONAL INFORMATION:
Calories 177 (23% from fat) Fat 4.6g

[Vanessa]

Lemon bread
Good served with a fruit salad or toasted for breakfast
1 egg
1 cup lemon marmalade
1 tbsp butter melted, cooled
2 c sifted flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c buttermilk
1 tbsp fresh lemon juice
1/2 c chopped walnuts
Beat egg in large bowl until thickened , stir in marmalade and butter until well blended. Sift together flour, baking powder, baking soda and salt. Combine buttermilk and lemon juice. Alternately add dry and liquid ingredients in thirds to egg mixture, stirring until batter is mixed. Fold in walnuts.
Pour batter into a greased 8x4 inch loaf pan. Bake at 350 until wooden pick inserted in center comes out clean. (35-40 minutes)
Let cool in pan 5 minutes, remove from pan and cool on wire rack. Wrap any leftovers in foil.