Lemon Streusel Bread Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.

Steps:

• Preheat oven to 350.
• In a small bowl combine nuts, brown sugar, and nutmeg; set aside.
• Stir together flour, baking powder, and baking soda.
• In a large bowl, beat granulated sugar and margarine until fluffy. Add eggs, 1 at a time; beat well. Gradually beat in lemon juice.
• Add milk alternately with flour mixture and stir well.
• Spoon half of batter into greased and floured 9x5 inch loaf pan. Sprinkle with half the nut mixture; top with remaining batter. Top with remaining nut mixture.
• Bake for 50 to 55 minutes. Cool 15 minutes; remove from pan. Cool completely and store tightly wrapped.

Steps:

• Soften butter.
• Preheat oven to 375°F.
• Grease and flour 9 by 13 baking dish.
• Cream 1/2 cup butter, 1 1/2 cups sugar, and the eggs.
• Add milk and 1 1/2 teaspoons lemon extract.
• Sift in 3 cups flour, baking powder, and salt.
• Mix well.
• Spread in baking dish.
• Combine 1/2 cup butter, 3/4 cup sugar, 1 1/2 teaspoons lemon extract, and 1 cup flour.
• Sprinkle over top of batter in baking dish.
• Bake for 20-30 minutes.

Steps:

• Preheat oven to 350°, In a small bowl, combine flour, confectioners' sugar and lemon zest; cut in butter until crumbly. Press onto the bottom and 1/2 in. up the sides of a greased 9-in. springform pan. Bake 10-15 minutes or until crust is lightly browned. Cool on a wire rack., In a small bowl, beat eggs, sugar and lemon juice until thick and lemon-colored. Beat in flour, baking powder and lemon zest until blended. Pour into crust. Bake 20-25 minutes or until set., For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Remove sides of pan. Dust with confectioners' sugar. Refrigerate leftovers.

Steps:

• Cut butter into cake mix until crumbly. Set aside 1 cup mixture for topping; stir in nuts and set aside. To remaining mixture, add milk and eggs; beat on high speed for 2 minutes. Pour into greased and floured 13x9-in. baking dish; set aside. , In a small bowl, beat the cream cheese, sugar, lemon juice and zest until blended. Drop by teaspoonfuls onto the batter and spread to edges of pan. , Sprinkle with reserved cake mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Store in refrigerator.