Lemon Bread

Handmade in small batches in Nana’s kitchen

You will need (not provided):

• 2 eggs

• 1/2 cup water

• 1/2 cup oil - canola is preferred

• 1 Tablespoon water for Glaze

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Lemon Bread Directions:

1. Preheat oven to 350 degrees.

2. Pour the contents of the cake mix packet into a large bowl.

3. Add eggs, oil and 1/2 cup water to the dry mix and beat with an electric mixer or a whisk for 2 minutes on medium speed. Be sure to scrape down the sides of the bowl so ALL dry ingredients are incorporated. Batter should look thin without any lumps.

4. Spray the pan with a baking spray.

5. Fill the pan with the batter.

6. Bake for 60-65 minutes. If you want to test for doneness with a toothpick, the toothpick should test out fairly clean without much stickiness.

7. While the cake is still warm, take a knife and gently run it around the edges of the pan to loosen the cake. Turn the cake out on a cooling rack.

8. Make the GLAZE as soon as the Lemon Bread comes out of the oven. You want to glaze the cake while it’s still warm.

Glaze Directions:

1. In a small bowl combine Glaze packet with 1 Tablespoon water. Stir gently with a spoon to eliminate any lumps. Glaze should look smooth and silky.

2. Put a piece of wax paper on the counter under the cooling rack to catch the extra run off glaze.

3. Gently spoon the glaze over the cake while the cake is still warm.

4. Enjoy one of our most treasured recipes!

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Ingredients:  cane sugar, unbleached hard red wheat flour, malted barley flour, cornstarch, lemon juice solids, maltodextrin, lemon oil, nonfat dry milk, vitamin A palmitate, vitamin D3, sodium bicarbonate, monocalcium phosphate, salt

Food Allergy Notice:  Contains WHEAT, MILK

Packed by Nana’s Best LLC at Worcester Regional Food Hub Kitchen, Worcester, MA 01606