Peppertrees Lemon Bread

By RossanaV

Peppertrees Inn Bead and Breakfast, Tucson, Az

Ingredients

• Lemon syrup:
• 1 1/2 cups flour
• 1/3 cup melted butter
• 1 T fresh lemon juice
• 1/2 cup chopped nuts
• 1 lemon rind, grated finely
• 1/2 cup lemon syrup (optional)
• 1 cup sugar
• 1/2 cup milk
• 1 t baking soda
• 2 eggs
• 1/2 t baking powder
• 1 t salt
• 2 C fresh lemon juice
• 8 C sugar
• 3 C water
• 1 C honey

Details

Servings 8
Preparation time 40mins
Cooking time 100mins

Preparation

Step 1

Bread:
Preheat the oven to 350F and grease a 9x5 inch loaf pan. Cream together the butter and sugar and beat in one egg at a time. Beat in the lemon juice, milk, lemon rind and the nuts. Sift the dry ingredients together and fold into the creamed mixture just enough to blend. Pour into the pan and bake for about one hour until done Punch holes in the top and drizzle 1/4 cup lemon syrup over it. Wrap and tore in the refrigerator overnight before slicing.

Syrup:
Bring all ingredients to a boil in a stainless saucepan and simmer gently until all sugar is dissolved and a good syrup is formed (about 5 mins.) Adjust the amount of sugar and water to taste but syrup is best when tart. Can be used over pancakes, adding to fruit salads or making lemonaid.