Bert’s Lemon Bread

by Millie Bentley

Greetings and Merry Christmas! I hope you all had a nice holiday with friends and family. Does anyone like lemon? Here is an old but good recipe for Lemon Bread given to me by Bert, Suz Monfort’s mom who came up to the B&B back in 1997. It’s really good and all you need is one lemon.

Bert’s Lemon Bread

1 cup sugar

½ cup butter, softened

2 eggs

1 teaspoon salt

rind of 1 lemon

1 teaspoon baking powder

1 ½ cups flour

½ cup milk

½ cup pecans, finely chopped

2 teaspoons flour


½ cup powdered sugar

juice of one lemon

Cream together sugar and butter with an electric mixer or by hand. Add salt, grated lemon rind and eggs, one at a time, beating well after each egg is added. Sift together flour and baking powder; add to batter alternately with milk, beating well. Sprinkle a little flour (two tablespoons) over nuts and stir into batter. Pour batter into a well-greased 9-by-5-by-4-inch loaf pan and bake about one hour in 325˚F oven. Test by pressing lightly on top of loaf. If it springs back, it’s done. Remove from oven. Mix together the lemon juice and powdered sugar and spoon it over the hot bread. Allow loaf to cool in pan. “The lemon sugar mixture will permeate and enhance the flavor,” said Bert. And I can vouch for that. Yum!

Until the second week of January, vaya con Dios, amigos!