Try this Lemon Bread recipe, or contribute your own.
Suggest a better descriptionCream the butter and sugar together, then add the lemon rind and the eggs, one at a time, beating well after each is added. Stir in the lemon juice, then sift in the dry ingredients gradually. Beat well after each addition until you have a light workable batter. Pout into a buttered and floured 8-1/2 X 4-1/2 X 2-1/2-inch bread pan and bake at 350 for 50 to 60 minutes. Turn out on a rack to cool. Do not slice until the next day. NOTES : Serve with butter and preserves as a tea bread. >From Beard on Bread. Recipe by: James Beard Posted to MC-Recipe Digest V1 #737 by KSBAUM@aol.com on Aug 12, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (107g) | ||
Recipe Makes: 12 Servings | ||
|
||
Calories: 231 | ||
Calories from Fat: 39 (17%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4.3g | 6 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 176.2mg | 54 % | |
Sodium 149.9mg | 5 % | |
Potassium 107.9mg | 3 % | |
Total Carbohydrate 41.9g | 12 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 41.2g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 231
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.