Jameson’s Lemon Bread
Prep time
Cook time
Total time
This luscious lemon bread pops with flavor and texture. The nuts and lemon blend together wonderfully and the glaze takes this bread over-the-top. Definitely a keep-close-at-hand recipe!
Serves: 8-10
  • ½ cup Unsalted Butter, room temperature
  • 1 cup Granulated Sugar
  • 2 Eggs, slightly beaten
  • 1¼ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ cup Milk
  • ½ cup Finely Chopped Nuts
  • 1 Lemon Rind, Grated
  • ¼ cup Granulated Sugar
  • 1 Lemon, juiced
  1. Preheat oven to 350 degrees F. Grease a 5" x 9" loaf pan.
  2. Cream the butter and 1 cup sugar. Mix in eggs. Sift flour, baking powder and salt together. Alternately add the flour mixture and the milk to the butter mixture, stirring as you go. Mix in nuts and grated lemon rind.
  3. Bake for 1 hour. Just before the bread is ready to come out of the oven, combine the ¼ cup sugar with the juice of one lemon. Pour over the top of the loaf when it comes from the oven. (Poke a few holes in the bread top with a toothpick so the lemon-sugar mixture will drip into the bread.)
  4. Serve warm or at room temperature.
Can use butter or shortening.
Recipe by Pray Cook Blog at https://praycookblog.com/twdbwj-lemon-loaf-cake/