Lemon Bread

I used to go to cookie exchanges when I lived in Marquette, Michigan, so long ago. I picked up this recipe one year and baked it many holiday seasons.

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Lemon Bread

For my high altitude (almost 5000 ft) I made the following adjustments:

have eggs at room temp

subtract 1 1/2 T sugar

add 1 T lemon juice with milk

use half buttermilk and milk

add 1 1/2 T flour

Yields one 8X4 loaf pan

1/2 c butter, softened

1 1/4 c sugar

2 eggs, beaten

1 T grated lemon peel

1/2 teas lemon extract

1/2 c milk

1 1/2 c flour

1 teas baking powder

1/4 teas salt

1/2 c chopped pecans or walnuts, toasted

Prepare loaf pan by greasing and flouring it well. 

Combine butter and sugar and mix well. Add eggs, lemon peel, extract, and milk. Add flour, baking powder and salt, stirring just until moistened. Fold in nuts. Pour into loaf pan  Bake at 350F for 50-60 minutes. Cool 10 minutes in pan and remove. Allow to cool on a rack. Serve with with Cherry Cheese Spread.

Cherry Cheese Spread

6 oz. cream cheese, softened

2 T chopped maraschino cherries

3-4 teas maraschino cherry juice.

Notes:

I used about a third wheat flour, in this instance kamut.

In the above photo, the cream cheese was mixed with frozen raspberries. I like it both ways, although the maraschino cherries make for a sweeter spread.