King Arthur Flour's Lemon Bread

By Late2Serenity

Ingredients

• BATTER
• 1 cup (7 ounces) sugar
• 1/3 cup (2 5/8 ounces) butter, melted
• 1 teaspoon lemon or orange extract
• 1/4 cup (2 ounces) fresh lemon juice
• 2 large eggs
• 1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup (4 ounces) milk
• grated rind of 1 large lemon (or use 1/2 teaspoon lemon oil)
• 1/2 cup (2 ounces) chopped pecans (optional)
• TOPPING
• 1 1/2 cups (6 ounces) confectioners' sugar
• 1/4 cup (2 ounces) fresh lemon juice

Details

Adapted from kingarthurflour.com

Preparation

Step 1

Batter: Combine sugar, butter, extract and juice. Beat in eggs, one at a time, till smooth.

In a separate bowl, mix flour, baking powder and salt. Stir in the wet ingredients alternately with the milk. Add the lemon rind (or oil) and pecans (if using).

Pour batter into a greased 4 1/2 x 8 1/2-inch loaf pan. Bake in a preheated 350°F oven for about 1 hour, or until a toothpick comes out clean.

Topping: Dissolve sugar in lemon juice over low heat. Pierce top of hot loaf in several places with a sharp knife. Pour topping over crust. Let loaf cool in pan for 1 hour. Remove from pan, wrap in foil and let sit for 24 hours for flavors to mature.