(Makes 3 large, 6 medium, or 9 small loaves)
3 sticks butter, very soft
3 cups sugar + up to 2 cups extra for glaze
1 2 oz. bottle lemon extract
3-6 lemons (6 for doubling glaze)
1 1/2 cups whole milk
4 1/2 cups flour + extra to grease/flour pans
1 tbsp salt
1 tbsp baking powder
Wax paper (for counter)
Preheat oven to 350 degrees F. You can start making the lemon glaze while your butter is softening. The standard recipe calls for 3 lemons, but Kathleen likes using 6 lemons to create enough glaze to "double dip" the loaves. Mix the lemon juice with enough sugar to melt and make a syrupy glaze - usually around 2 cups sugar for 6 lemons. Be sure to keep 3 lemon peels to use for the bread batter.
Blend together softened butter, 3 cups sugar, lemon extract, and eggs.
Finely grate the peel of 3 lemons. Mix lemon peel, 4 1/2 cups flour, salt, and baking powder in thirds alternately with whole milk. Combine with other blended wet ingredients to form batter.
Grease and flour your bread pans, then fill halfway with batter. Bake for 55 minutes for large pans, about 45 minutes for medium, and about 20 minutes for small.
Once baked, remove loaves from pans while still warm. Dip tops and sides of warm loaves into the glaze. If you've used Kathleen's method of doubling the glaze, dip each loaf twice for extra lemony flavor!
Cool on wire racks above wax paper-covered counter. Do not cut for at least 24 hours. Wrap in foil once cool to help lemon flavor develop. Keep for up to 3 months in the refrigerator, or up to 1 year in the freezer.
- Do not try to substitute Splenda for sugar
- Do not substitute "Real Lemon" flavor for actual lemons
- Best results are with whole milk, not 2% or less, or alternative milks like coconut/almond/etc.
And there you have it! Enjoy these delicious loaves that taste fantastic and also store very well. Thank you Kathleen for sharing this recipe with us!
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