Lemon bread
Baking/quick bread


All purpose flour: 1 ¼ cup

Baking Soda:1 tsp

Salt:1/2 tsp

Unsalted butter: 8 tbsp (1 stick) at room tempe

Sugar: 1 cup

Egg:2 eggs

Milk: ½ cup

Lemon zest: 1 tbsp

Pecan: ½ cup Chopped


For the lemon syrup:

Sugar:1/4 cup

Lemon juice: 3 tbsp



Method to bake:


Preheat the oven to 350 F. Grease a loaf pan (1lb size).

In a bowl, mix, flour, baking soda, salt together.

With a electric mixer, beat the sugar and butter for 3 minutes. Add the egg one at the time and beat. well.

Reduce the speed, add the flour mixture along with little milk and lemon zest and beat it. Scrap the side time to time, Finnish all the flour and milk.

Stir the pecans.

Spoon the batter in a grease loaf pan, bake 50 to 60 min. Mine took largely 60 minutes!

Test the center with a toothpick, it should come out clean.

Meanwhile, make the syrup, Combine the sugar and lemon juice in a bowl. Set aside. Stiring occasionally, Do not worry if the sugar doesn’t dissolve completely.


Remove the bread from the oven and transfer to the rack. Using a fork, gently poke the top in several place. Stir the syrup, then slowly brush or drizzle over the cake. Let it cool completely before slicing!