Lemon desserts are a favorite of Anne's and this bread tops the list. Anne's Aunt Gloria would make loaf after loaf of this bread during the holiday season then freeze them for gifting. This bread is perfect for snacking or for breakfast. A slice of this bread with a hot cup of tea or coffee makes a perfect treat on a cold winter afternoon. We love that this recipe makes use of Louisiana's beautiful citrus. Either Meyer or Ponderosa lemons work well here. DO NOT skip the lemon syrup step…it makes this dish!
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
2 large eggs
2/3 cup Evaporated Milk
1/3 cup Kinloch Plantation Pecan Oil
1 1/2 tsp lemon zest (yellow part only)
1 cup chopped peans (optional)
Lemon Syrup for glazing (recipe follows)
Preheat oven to 350° F. Grease and flour 8 x 4-inch baking pan.
Combine flour, sugar, baking powder and salt in large bowl. Beat eggs, evaporated milk, Pecan Oil and lemon zest together in medium bowl. Pour egg/milk/oil mixture into flour mixture. Stir until just combined. Stir in pecans if using. Pour into prepared pan.
Bake for about 60 minutes or until wooden skewer inserted in center comes out clean.
**Important Step: Using the skewer or toothpick, poke numerous holes in the hot bread. Slowly drizzle the hot Lemon Syrup over the bread and watch as syrup soaks into the bread. Cool on wire rack for 15 minutes; run knife around edge of bread. Remove bread to wire rack to cool completely.
For the Lemon Syrup:
Combine 1/3 cup granulated sugar and 1/4 cup lemon juice in small saucepan. Cook over medium-low heat, stirring constantly, for about 5 minutes or until sugar is dissolved and a light syrup is formed.