I bought a big bag of lemons at Costco the other day, without any specific plans to use them. Silly me. They don't keep all that well, so I've been doing some serious lemon-recipe-hunting the past few days.
Here's an old favorite from a great cookbook, Coffee Cakes & Quick Breads by Renny Darling. Click the photo to go directly to the listing on Amazon.
Sour Cream Lemon Tea Bread
1/2 cup butter, softened
1 1/4 cups sugar
1/2 cup sour cream
1 lemon, grated, about 3 TBSP (use the fruit, juice and peel. Remove large pieces of membrane)
(I cut the lemon up into about 8 pieces and put it in the blender for a few seconds. So much easier than grating)
2 cups flour
2 tsp baking powder
3/4 cup chopped pecans ( I substituted almonds)
Beat together first 5 ingredients until blended. Combine and add the next 3 ingredients and stir until dry ingredients are just moistened. Do not overmix. (don't you just love simple instructions like those?)
Divide batter between 4 greased mini loaf pans. Bake at 325 for 45-50 minutes. Cool in pans for 15 minutes then remove from pans and continue to cool on a rack.
Drizzle with lemon glaze:
2 TBSP lemon juice
1 cup sifted powdered sugar.
Stir together until blended.
Here's what the lemon looks like when I'm done blending. It's an aerial view from above the blender.
I know you want one of these pans for yourself. It's from Pampered Chef and I love it. So does Rick :)
And the finished products, cooling: