We live in northern California and we have two lemon trees in our backyard, a Eureka Lemon tree and a Meyer Lemon tree. A Meyer Lemon is actually a cross between a true lemon and an orange and is slightly sweeter than a true lemon. We had a bumper crop of lemons this year and I just picked all the lemons because the trees will start blooming soon. The scent of fresh lemon blossoms is the sweetest scent you’ll ever smell.
I love fresh lemonade and I squeeze lemon in my iced tea.
This lemony fresh, delicious quick bread is perfect anytime of the day. The Lemon Syrup can be made while the bread is baking, making this an easy-to-bake treat that is sure to be a favorite!
Old-Fashioned Lemon Bread
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon Watkins Baking Powder
1/2 teaspoon salt
2 large eggs
2/3 cup (5 fl. oz. can) evaporated milk
1/3 cup olive or canola oil
1 teaspoon Watkins Lemon Extract
1 1/2 teaspoons grated lemon peel (about 1 lemon – reserve lemon for later use)
Lemon Syrup (recipe follows)
Preheat oven to 350° F. Grease and flour 8 x 4-inch baking pan.
Combine flour, sugar, baking powder and salt in large bowl. Beat eggs, evaporated milk, oil, lemon extract, and lemon zest together in medium bowl. Pour egg mixture into flour mixture. Stir until just combined. Pour into prepared pan.
Bake for 50 to 60 minutes or until wooden skewer inserted in center comes out clean. Do not over bake. Using the skewer, poke numerous holes in the hot bread, piercing all the way to the bottom. Slowly drizzle the hot Lemon Syrup over the bread (Syrup will soak into the bread). Cool on wire rack for 15 minutes; run knife around edge of bread. Remove bread to wire rack to cool completely.
Lemon Syrup
Combine 1/3 cup granulated sugar and 1/4 cup lemon juice (1 lemon) in small, heavy-duty saucepan. Cook over medium-low heat, stirring constantly, for about 5 minutes or until sugar is dissolved and a light syrup is formed.
Meet & Greet