Lemon Bread
Myers Lemon Bread
This is another family recipe, though based on the ingredients, I don't think it's a very old one! My mom learned this from her sister Peggy. All you have to do is combine the ingredients, pour the batter into a loaf pan, and bake it in the oven. It doesn't get any easier than that!
Servings
12
Prep time
60 min
Ingredients
- 1 box Duncan Hines Moist Deluxe Lemon mix
- 4 extra large whole eggs
- ⅔ cup canola oil
- 1 cup water
- 1 box instant lemon pudding
- 1 cup confectioners’ (powdered) sugar
- 3 tablespoons fresh Myers lemon juice (adjust to taste)
- 1 teaspoon lemon zest
Preparation
Preheat the oven to 350°. Grease a large loaf pan (or 10” bundt pan).
Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with an electric mixer for 2 minutes. Pour into a large loaf pan (or two small ones).
Bake for 50 to 60 minutes (maybe less time required if baking in two loaf pans) or until a toothpick inserted in the center comes out clean. Cool in pan for 30 minutes. Invert pan and place on a serving plate.
While the loaf is cooling, combine lemon juice and powdered sugar in a small saucepan and bring to a quick boil. Add additional lemon juice if needed for the right consistency. As soon as the glaze turns clear, remove it from the heat and set it aside.
While the lemon loaf is still warm, poke holes in the top with a fork and drizzle the glaze over so that it soaks in and runs down the sides. Dust lightly with powdered sugar, garnish with lemon zest and serve when completely cooled.
Source:
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