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Lemon Cashew Bread recipe

Tender, moist and fragrant a glazed lemonquick bread with toasted cashews.

Recipe: Lemon Cashew Bread

Bread:1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted cashews, toasted and chopped2 large eggs3/4 cup granulated sugar1/4 cup milk6 tablespoons vegetable oil
1/4 cup fresh lemon juice
2 tablespoons grated lemon rindGlaze:1/2 cup granulated sugar
2 tablespoons lemon juice

  • Preheat oven to 350°F (175°C).Grease an 8 1/2 x 4-inch loaf pan.
  • In large bowl combine flour, baking powder,salt and cashews; set aside.
  • In another large mixing bowl beat eggsuntil light and frothy. Add sugar,milk, oil, lemon juice and rind; mix well.
  • Add the flour mixture to the lemon/eggmixture and stir just to combine. Donot over mix.
  • Spoon into prepared pan and bake for 1hour, or until wooden pick insertedin center comes out clean. Let standon wire rack for 7 to 10 minutes before removing from pan. Poke holes in top of loaf with a woodenpick.
  • For the glaze, combine the sugar and lemonjuice; brush over the top and sides of loaf. Allow glaze to hardenbefore serving.

    Makes 1 medium-sized loaf.

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