Wednesday, December 17, 2008

Another yummy recipe from a friend in my ward =)

Lynsey Cuff's Lemon Bread
From the kitchen of Dorothy Stoddard

1/2 c. corn oil
1 c. sugar
2 eggs
1/2 c. milk
1 & 1/2 c. flour
1 tsp. baking powder
pinch of salt
2 hard lemons

Bake at 350 Degrees for 40 minutes only
Makes 2 small loaves (Or 4 mini loaves like Lynsey- she cooks those for about 30 minutes)

Mix all ingredients, except lemons, with hand mixer. Fold into the mix by spoon, the grated rind of 1 hard lemon. Pour into greased and floured pans. While lemon bread is baking, juice the hard lemons and combine with 1/2 cup of sugar. Stir often while bread is baking.

At the end of the 40 minutes remove from the oven and prick holes in the lemon bread with a fork. Then run a knife around the edges to loosen. Leave in the pan and pour over the top and into the holes the sugar lemon juice mixture. Leave only 5 minutes in the pan to absorb the juices and then gently remove to finish cooling. ENJOY!!!


michele said...

Jennica, I saw your post on my blog and wanted to say thanks!! The elmo cake pan is cheaper at Michaels. I went to the one in Draper after I purchased it on amazon and saw the same thing for 2 bucks cheaper. Not huge but still.
Also if you want to borrow mine you are more then welcome.

Kat said...

That sounds delicious! I'll have to try it. :)