This lemon bread is perfect for a light dessert or for Easter morning!
You will need:
- 2 eggs
- 3 tablespoons lemon juice
- 1/8 teaspoon lemon oil (from our March box)
- 1 1⁄2 cups flour
- 1 teaspoon baking powder
- 3⁄4 teaspoon salt
- 1⁄2 cup milk
- 1⁄2 cup vegetable oil
- 1 cup sugar, plus an additional 2 tablespoons
- 1⁄2 cup chopped walnuts (if desired)
Preheat oven to 350. In large bowl, mix flour, baking powder and salt. In a separate bowl, beat oil and 1 cup of sugar on high for about 2 minutes with an electric mixer. Once mixed, add in eggs and lemon oil. Add in flour mixture, and mix on low until combined. Once all mixed, beat in milk. Fold in chopped nuts if desired. Spoon into loaf pans, bake 35-40 minutes, until toothpick inserted in middle comes out clean.
Once done, using a toothpick or small skewer, poke holes on top of loaves. In a small bowl, add 3 tablespoons lemon juice and 2 tablespoons sugar and mix. Brush glaze over tops of loaves. Let cool and enjoy!
Don’t have enough mini loaves, or too many? Try making Lemon Muffins instead using cupcake liners, or make 1 Lemon Loaf in a bread pan! Using our mini lemon loaves from our March box? To bake, just set mold on a cookie sheet!