Directions:
- Preheat oven to 350°F. Lightly butter 8 1/2x4 1/2x2 1/2-inch loaf pan. Stir flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry ingredients alternately with milk. Pour batter into prepared loaf pan. Bake until tester inserted into center of bread comes out clean, about 1 hour.
- Meanwhile, combine remaining 1/2 cup sugar and fresh lemon juice in small heavy saucepan and stir over low heat until sugar dissolves.
- Transfer lemon bread to rack. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack. (Can be prepared 1 day ahead. Turn bread out onto rack. Cover with plastic wrap and let stand at room temperature.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.51 Kcal (1082 kJ) | ||
| Calories from fat | 65.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.23g | 11% | |
|---|---|---|---|
| Cholesterol | 61.99mg | 21% | |
| Sodium | 171.91mg | 7% | |
| Potassium | 142.21mg | 3% | |
| Total Carbs | 44.05g | 15% | |
| Sugars | 23.04g | 92% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 4.76g | 10% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 59.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 280.7 Kcal (1175 kJ) | ||
| Calories from fat | 70.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.85g | 11% | |
|---|---|---|---|
| Cholesterol | 67.31mg | 21% | |
| Sodium | 186.67mg | 7% | |
| Potassium | 154.42mg | 3% | |
| Total Carbs | 47.83g | 15% | |
| Sugars | 25.02g | 92% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 5.17g | 10% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 64.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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