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Served annually at the Historic Inn Tours - a close second favorite to the Coconut Cake.
1 c. Sugar
1/3 c. melted butter
1 t. lemon or orange extract
1/4 c. fresh lemon juice
1 1/2 c. flour
1 t. baking powder
1 t. salt
1/2 c. milk
grated rind of 1 large lemon
12 oz. bag of blueberries (optional)
1/2 c/ confectioners' sugar
1/4 c. lemon juice
Pre-heat oven to 350 degrees. Grease one 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.
Combine the sugar, butter, extract and juice. Beat in the eggs one at a time, until smooth.
In a separate bowl, mix together the flour, baking powder, and salt. Stir in the wet ingredients alternately with the milk. Add the lemon rind.
If you are adding blueberries, with a rubber spatula, fold in the blueberries. Pour the batter into the pan and bake for 1 hour or until a toothpick comes out clean.
Topping: Dissolve the sugar in the lemon juice over low heat.
Finishing: When the bread is done, and still hot from the oven, pierce the top in several places with a sharp knife. Pour the topping over the cuts.
Let loaf cool in the pan for an hour. Then remove it from the pan, wrap in foil and let stand for 24 hours for the flavors to mature.
Yield: 1 loaf
Prep Time: 20 minutes plus glaze
Cook Time: 1 hour
Other recipes by The Bradford Inn of Chatham: