1 & ½ cups all purpose flour
1 cup organic sugar or white sugar
1 teaspoon baking powder
½ teaspoon salt
2/3 cup half and half
1/3 cup real butter soft melted
¼ teaspoon vanilla
Lemon zest of one lemon, zest the entire lemon
1/3 cup organic sugar
¼ cup fresh squeezed and strained lemon
See instructions for lemon syrup after baking directions.
Preheat oven to 350 degrees and butter and flour baking dish.
Whisk together flour, sugar, baking powder and salt. In another bowl whisk eggs, half and half, lemon zest and vanilla until mixed. Add soft melted butter to the egg mixture while whisking and then add liquid ingredients to dry ingredients and mix until smooth batter. Does not take a lot of mixing.
Pour into a buttered and floured pan. I use a glass loaf shaped pan that is about 7 inches by 4 & ½ inches by 4 inches deep. This can be baked in another size pan it will just change how tall or short the bread bakes. Bake about 1 hour 350 degrees.
Lemon syrup directions:
Place ¼ cup of fresh squeezed and strained lemon juice in small boiler add 1/3 cup sugar and turn on heat. Stir constantly. When it comes to boil turn down the heat to less brisk boil and stir constantly for about 5 minutes. By doing this we are reducing the liquid and turning it into a syrup. Be careful because this syrup will be very hot and can cause a burn. It will thicken up when it cools. Start the syrup about 10 minutes before you remove the bread from the oven and set aside on a hot pad until you are ready to spoon over the bread.
Take a long pick and punch holes all the way through the bread then spoon the slightly cooled but still very warm lemon syrup over the top of the bread.