Best 3 Lemon Almond Bread Recipes

LEMON ALMOND TEA BREAD

Steps:

• Beat softened butter at medium speed with mixer. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs one at a time, beating until just blended after each egg.
• Stir together flour, baking powder and salt. Alternate with milk and add flour mixture to butter mixture. Beat on low speed, begin and end with flour mixture. Stir in 1 tablespoon lemon rind and 1/2 teaspoon almond extract.
• Spoon into greased and floured 8x4 loaf pan.
• Bake at 350 for 1 hour or until wooden pick stuck in center comes out clean. Let cool in pan for 10 minutes, then cool on wire rack.
• For Glaze: Stir together powdered sugar and lemon juice until smooth. Spoon over top of bread and let it drip down the sides. Stir together remaining tablespoon of lemon rind and tablespoon of granulated sugar. Sprinkle on top of bread while glaze is still wet.

LEMON ALMOND TEA BREAD

Steps:

• 1. Preheat oven to 325'F. Prepare 2 loaf pans. (I sprayed mine with Pam)
• 2. Combine the butter and 1 cup sugar; blend well. Beat in eggs, one at a time. Add almond extract.
• 3. Sift together dry ingredients; add to egg mixture alternately with milk. Blend just enough to mix. Fold in lemon peel and nuts.
• 4. Turn into greased loaf pans (aluminum or glass). Bake in slow oven 325'F. for 30-35 minutes or until toothpick inserted in the middle comes out clean. (If it isn't done in 35 minutes, just add 2 minutes at a time. My loaves today took 37 minutes total.)
• 5. Mix 6 Tbsp. of lemon juice and 1/2 -3/4 cup confectioners sugar. Immediately spoon over hot loaf in pan. Cool 10 minutes, then remove from pan. Cool on rack. Do not cut until completely cooled. Makes 2 loaves

LEMON ALMOND BREAD RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees and grease and flour a 9x5x3-inch loaf pan. In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and mix well. In another bowl, combine the flour, baking powder, and salt; add to creamed mixture alternately with sour cream. Blend in lemon juice, lemon extract, and lemon peel; then fold in almonds. Spoon batter into the greased and floured loaf pan; bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes and remove from pan. While loaf is cooling, mix the lemon juice and sugar together for the Lemon-Sugar drizzle; mix until sugar is dissolved (you can heat the mixture up in the microwave for about 10 seconds to help dissolve the sugar more quickly). After removing loaf from pan and while still warm, drizzle the lemon-sugar mixture over the top of the loaf and let cool completely. Blend powdered sugar and melted butter together; then add lemon juice and mix until well blended. Spoon glaze over cooled loaf; then sprinkle with sliced almonds. Let glaze set.