Vintage Recipes: Glazed Lemon Bread

During the 1980s, I joined a recipe card club. The cards were printed in Holland and stored in a big smoky brown plastic case. You could begin your collection with 100 or so cards and each month you would receive another packet of cards to add to your collection. Considering it WAS the 80s, the recipes are full of meat, cheese, and sauces. There is a vegetarian section, but cheese and cream are very present! The plastic case, filled to the brim, has a permanent spot on the top of the refrigerator. I have fond memories of my sister and me choosing cards at random and cooking dinner for our unsuspecting families. I believe during this time of angst and uncertainty, I have decided to go through those vintage recipes and surprise y'all with some of them.  We'll start with Glazed Lemon Bread!

Here's the original recipe card.

And here is the result of my attempt!

As y'all know, I love all things lemon.  This bread was moist and full of lemon flavor.  The recipe card recommended spreading the bread slices with either orange marmalade or cream cheese.  

The recipe makes one loaf of bread.

3 T. oil

3/4 cup sugar

2 T. lemon juice

2 eggs

1 3/4 cups all-purpose flour

2 1/2 t. baking powder

1/2 t. salt

1/2 cup milk

1 T. grated lemon rind

Mix oil and sugar. Stir in lemon juice. Add eggs, one at a time, beating thoroughly after each addition.

Mix flour, baking powder, and salt.  Add to mixture alternately with the milk.  Stir in lemon rind. Beat well.  Spread into a greased and lightly floured 8 x 4 x 2-inch loaf pan.

Bake at 325 degrees for 45 minutes or until tester inserted near center comes out clean.

Brush with glaze (recipe follows).  Return to oven for 5 minutes.  Brush again with glaze.  Bake 5 minutes longer.

Let stand in pan on a wire rack for 10 minutes. Turn out of the pan. Cool.  Store airtight. 

Bread is best if allowed to stand for one day before cutting.

Lemon Glaze:

Mix together 1 T. lemon juice and 2 T. sugar

If you're a fan of lemon flavor, you'll love this bread.

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