As was mentioned in our “How to Make: English Muffins & Lemon Curd” recipe,
we quite often find ourselves with an abundance of some type of produce from the farm.
It’s a wonderful blessing from YHWH that we always seem to have plenty of lemons to sell,
share, and be creative with. Cold lemonade and refreshing lemon water are always
welcome on these hot days.
But one of our favorite things to make is Lemon Bread. We usually make either Banana Bread and Lemon Bread for Shabbat breakfast, as both are very easy to make and allow us to have some extra time to get ready for Shabbat.
It’s a great bread to make multiple loaves of to have for several days, and is super easy to whip up when you are going to have company over for a morning visit. Make these into Cupcakes/Muffins, and it’s a great children’s snack to have around. This is also a great “give-away” bread; And after tasting it, we’ve had people ask about buying loaves of both Lemon and Banana Bread, which I guess means it’s pretty good haha!
Not only are lemons great in drinks or bread; They also hold a ton of fantastic health benefits.
Nutrition Facts of Lemon
The health benefits of lemon are due to its many nourishing elements like vitamin C,
vitamin B6, vitamin A, vitamin E, folate, niacin, thiamin, riboflavin, pantothenic acid,
copper, calcium, iron, magnesium, potassium, zinc, phosphorus, and protein.
It is a fruit that contains flavonoids, which are composites that contain antioxidant
and cancer-fighting properties. It helps to prevent diabetes, constipation, high blood pressure, fever, indigestion, as well as improves the skin, hair, and teeth.
Studies conducted at the American Urological Association highlight the fact that
lemonade or lemon juice can eliminate the occurrence of kidney stones by
forming urinary citrate, which prevents the formation of crystals.
Lemon Bread (Adapted from the “Better Homes and Gardens NEW Cookbook)
Bake: 350 Degrees F(170 Degrees C) —50-60 Minutes—
Makes: 1 Loaf
1 ¾ Cups Flour
¾ Cup Sugar (We usually use 2/3rds regular sugar, 1/3rd brown/raw sugar)
2 Teaspoons Baking Powder
¼ Tea. Salt
1 Beaten Egg
1 Cup Milk (We also sometimes use Homemade Yogurt and/or Farm-Fresh Cream)
¼ Cup Oil
2 Tea. Finely Shredded Lemon Peel
1 Tablespoon Lemon Juice(Note: Put 2-3 Tablespoons for a more lemony flavor)
1. In a Medium Mixing Bowl, stir together Flour, Sugar, Baking Powder, and Salt.
Make a well in the center of the dry mixture.
2. In another Medium Mixing Bowl, combine the Egg, Milk, Oil, Lemon Peel and Lemon Juice.
3. Mix the Wet and Dry Ingredients together, spoon batter into the Bread Pan.
4. Bake at 350 Degrees F(170 Degrees C) for 50-60 Minutes, or till a toothpick/knife
inserted near the center comes out clean.
We hope that ya’ll will enjoy making(and eating) this Lemon Bread recipe as much as we do!
Until next time…
The Montañez Family
L’Chaim Pura Vida!