Lemon Bread

LEMONY ZESTY BREAD DAY! I’ve been busy the past few days but I don’t want to leave the week without posting here! Well, this is really quick for I have to meet my professor in a little while. Yup, I’m enrolled and back to school again. It’s a lot of fun spending my weekends with teachers and squeezing juice in my brains. Ugh, that’s gross!

Anyway, I have this recipe for those who wanted to spend some time in the kitchen, baking some quick breads. This is a best recipe if you are just a newbie in the kitchen. I am sure you won’t have a kitchen disaster with this LEMON BREAD recipe unless you forgot to turn on the oven or turn it off. I added a bit of grated carrots to add color on the bread and a handful of raisin to make it healthier.

LEMON BREAD

1 1/2 cup cake flour
1 cup white sugar
1 tsp. baking powder
pinch of salt
1 large egg
1 cup milk
1/2 cup vegetable oil
1 large grated lemon zest
1/2 cup grated carrots
1/2 cup raisins
powdered sugar

In a bowl, mix cake flour, sugar, baking powder and salt. set aside.

In a separate bowl, beat egg, milk, oil and lemon zest. Then, add flour mixture. Add raisins and grated carrots. Mix until well combined.

Pour into greased pan.

Bake in a pre-heated oven (350 F degrees) for about 20-25 minutes, or until inserted wooden toothpick comes out clean.

Enjoy your zesty LEMON BREAD! with sifted powdered sugar on top!

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