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Mae Regan’S Lemon Bread

Mae Regan's Lemon Bread recipe image
This quick-baking lemon bread is a delightful treat that balances sweet richness with sharp citrus notes. Made with simple pantry staples like flour, sugar, and eggs, it comes together quickly without yeast. The addition of finely grated lemon rind infuses every bite with fresh aroma, while ground walnuts add a satisfying crunch. Topped with a simple sugar-lemon juice glaze, it&# 226;ÂÂs perfect for afternoon tea, brunch, or as a comforting dessert. ItâÂÂs easy to make, requires no rising time, and yields a tender crumb that stays moist for days.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 987.2
Dietary: Vegetarian
Description
This quick-baking lemon bread is a delightful treat that balances sweet richness with sharp citrus notes. Made with simple pantry staples like flour, sugar, and eggs, it comes together quickly without yeast. The addition of finely grated lemon rind infuses every bite with fresh aroma, while ground walnuts add a satisfying crunch. Topped with a simple sugar-lemon juice glaze, it&# 226;ÂÂs perfect for afternoon tea, brunch, or as a comforting dessert. ItâÂÂs easy to make, requires no rising time, and yields a tender crumb that stays moist for days.
Ingredients
  • 6 tablespoon Margarine
  • 1 cup Sugar
  • 2 lg Eggs
  • 1 1/2 cup Flour
  • 2 teaspoon Baking Powder
  • 1/2 cup Milk
  • 1 Lemon, rind and juice
  • 1/2 cup Walnuts, ground fine
Directions
  1. 1
    Preheat oven to 325ðF (165ðC). Lightly oil a standard loaf pan.
  2. 2
    In a large bowl, cream together the margarine, sugar, and eggs until smooth and well combined.
  3. 3
    In a separate bowl, whisk together the flour and baking powder.
  4. 4
    Add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
  5. 5
    Stir in the finely grated lemon rind and ground walnuts.
  6. 6
    Pour the batter into the prepared loaf pan and smooth the top.
  7. 7
    Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8
    Remove from the oven and immediately prick the top of the warm bread all over with a toothpick.
  9. 9
    In a small bowl, mix 1/3 cup sugar with the juice of the lemon. Brush this glaze over the warm bread.
  10. 10
    Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 987.2kcal
% Daily Value *
Total Fat 41.7g65%
Saturated Fat 8.8g45%
Cholesterol 187.1mg63%
Sodium 657.6mg28%
Total Carbohydrate 135.4g46%
Dietary Fiber 4.4g18%
Sugars 63.1g
Protein 21.2g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon bread, quick bread, walnuts, citrus, baking, glazed, vegetarian, afternoon tea, brunch, dessert, easy recipe, homemade
Read it online: https://www.chefs-mate.com/recipe/mae-regans-lemon-bread/