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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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This lemony load from Donna Carper of South Jordan, Utah is so luscious it's almost a dessert! The bread's pound cake-like texture gets an unexpected twist from sweet chewy coconut. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
4-1/2 teaspoons lemon juice |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup milk |
1/4 cup flaked coconut |
1 teaspoon grated lemon peel |
glaze: |
1/4 cup confectioners' sugar |
2 tablespoons lemon juice |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in the coconut and lemon peel.
2. Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Combine glaze ingredients; brush over loaf. Yield: 1 loaf (16 slices each).
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