The lemon glaze adds an extra hint of sweetness to bake-and-serve bread.
- 1 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 tablespoons lemon juice
- 1 tablespoon grated lemon peel
- 2 large eggs
- 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
PREHEAT oven to 350° F. Grease 8- or 9-inch loaf pan.
COMBINE flour, baking powder and salt in medium bowl. Beat sugar, oil, lemon juice and lemon peel in small mixer bowl. Add eggs, one at a time, beating well after each addition. Gradually stir in flour mixture alternately with evaporated milk just until blended. Pour into prepared pan.
BAKE for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes. Remove from pan; brush top of bread with Glaze. Serve warm or cool completely on wire rack.
COMBINE lemon juice and sugar in small saucepan; bring to a boil. Cook for about 1 minute.
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I needed to fix a desert for my family for the next day, yea up all night! Not this time! I found this recipe and they loved it! I did melt chok chips and drizzle all over lemon icing! GREAT!! THANKS SO MUCH!! I will use this in alot of ways, I think omit the lemon and add coco with coffee icing!!
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