Easter Lemon Bread

A recipe for lemon pound cake has been handed down through a family as an Easter tradition. The tender, moist cake is full of chopped walnuts, and a hint of almond flavor adds richness.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 286 Calories

Ingredients

• 1 cup chopped walnuts
• 3 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons baking powder
• 4 eggs, room temperature
• 2 tablespoons grated lemon zest
• 1 cup milk, room temperature
• 6 tablespoons lemon juice
• 0.5 teaspoon almond extract
• 0.5 cup white sugar
• 2.5 cups white sugar
• 0.5 cup butter, room temperature

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.

Step 2

Combine the flour, baking powder, and salt and set aside.

Step 3

Beat the butter and 2 1/2 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the almond extract with the last egg.

Step 4

Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lemon zest and chopped walnuts, mixing just enough to evenly combine. Pour the batter into the prepared pans.

Step 5

Bake in the preheated oven until the loaves are very lightly browned and a toothpick inserted into the middle comes out clean, 60 to 70 minutes.

Step 6

Mix the lemon juice with the 1/2 cup sugar in a bowl until the sugar has dissolved. Pour the lemon glaze over the hot cakes; allow to stand for 10 minutes before removing cakes from the pans. Cool before serving.