This old-fashioned syrup bread with lemon sauce recipe makes for a tasty treat!
Note: the original version of this recipe appeared in the cookbook, America’s Best Recipes: A 1988 Hometown Collection.
Ingredients for the Bread:
- 2 cups of pure sugar cane syrup
- ¼ cup of softened margarine or butter
- 2 eggs
- 2 ½ cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
Directions for the bread:
- Combine the syrup, butter, and eggs in a bowl, mixing well.
- In a separate large bowl, combine the flour, baking powder, soda, and salt.
- Gradually add in the syrup mixture, making sure everything is well combined.
- Pour the batter into a greased 13 x 9 x 2” baking pan.
- Bake for 30 to 40 minutes at a temperature of 350 degrees Fahrenheit – a toothpick inserted into the center should come out cleanly.
- Allow the bread to cool in the baking pan for about 10 minutes.
- Remove the bread from the pan, cut it into squares, and serve it with the warm lemon sauce.
Ingredients for the Lemon Sauce
- ½ cup of sugar
- 1 tablespoon of cornstarch
- 1 cup of boiling water
- 1 tablespoon of grated lemon rind
- 2 tablespoons of margarine or butter
- 2 tablespoons of lemon juice
Directions for the Lemon Sauce
- Combine the sugar, cornstarch, water, and grated lemon rind, stirring thoroughly.
- Cook the mixture over medium heat, constantly stirring until it reaches a thick and clear consistency.
- Remove the mixture from the heat; stir in the lemon juice and the butter or margarine.
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