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Easter Lemon Bread
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Easter tradition lemon pound cake with nuts and almond essence for a moist, tender delight.
Ingredients:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 0.5 cup butter, room temperature
  • 2.5 cups white sugar
  • 4 eggs, room temperature
  • 0.5 teaspoon almond extract
  • 1 cup milk, room temperature
  • 2 tablespoons grated lemon zest
  • 1 cup chopped walnuts
  • 6 tablespoons lemon juice
  • 0.5 cup white sugar
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C), then generously grease and flour 2 loaf pans.
  • Mix together the flour, baking powder, and salt, then set aside.
  • In a large bowl, using an electric mixer, cream together the butter and 2 1/2 cups of sugar until light and fluffy. The mixture should become visibly lighter. Add room-temperature eggs one at a time, ensuring each egg is fully incorporated before adding the next. Finish by beating in the almond extract with the last egg.
  • Alternate adding the flour mixture and milk, stirring until just combined. Gently fold in the lemon zest and chopped walnuts until evenly distributed. Transfer the batter to the prepared pans.
  • Bake the loaves in the preheated oven for 60-70 minutes, or until lightly browned and a toothpick inserted into the middle comes out clean.
  • Combine 1/2 cup sugar with lemon juice in a bowl until sugar dissolves. Drizzle the lemon glaze over the warm cakes; let sit for 10 minutes before removing from pans. Cool cakes before serving.

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