When Life Hands You Lemons

a. Throw them at passing cars

b. Utilize in vodka soda

c. Make bread

I went with option 'C,' make bread.

This recipe, called Bermuda Lemon bread (go figure) is one I rescued from my maternal grandmother's enormous recipe box where it was doomed to sit for the rest of eternity amid recipes for pimiento cheese logs and layered crab-bake dip. Ahh, the 1950s, kind neither to women nor waistlines.

I pulled it out, read the ingredients and decided this was a must-make. Not only is lemon one of my favorite flavors but this recipe sounded beyond easy and ended with a lemon juice-sugar mixture being poured over the loaf while it was in the pan so as to soak up more tangy goodness. I am so there.

It was easy, it was delicious, and Tommy housed the entire loaf (with a little help from me) in a very short period of time. The recipe calls for crushed nuts but doesn't say what kind. I used walnuts and I liked the bitterness they added since the bread is super sweet. You could also probably do almonds or pecans but I don't love the lemon-pecan combo personally so make at your own risk. You could also leave the nuts out if you really hate them or are allergic but they add such a great counterpoint both in terms of flavor and texture so I don't recommend that either.

Ingredients:

Zest and juice of 1 lemon

6 tbs. unsalted butter at room temperature

1 1/2 C. white sugar

2 eggs

1/2 c. milk

1 1/2 c. all purpose flour

1/2 tsp. salt

1 tsp. baking powder

1/2 c. chopped nuts

Directions:

1. Whisk together flour, salt and baking powder.

2. Cream butter and one cup of the sugar on medium speed. Add eggs one at a time and beat until light and fluffy.

3. Add milk alternately with flour mixture in 2 to 3 parts and mix well. Stir in grated lemon rind and nuts.

4. Pour batter into a greased loaf pan and bake for 50 minutes to 1 hour at 350 degrees. Check after 45 minutes. The bread is done when a wooden skewer or cake tester comes out clean from the middle.

5. Let the bread cool in the pan for 5 minutes and then unmold onto a plate. Continue to let cool for another 10 minutes.

6. While the bread is cooling, mix together the juice from the lemon and the remaining 1/2 cup of sugar until just incorporated. Put the bread back into the pan and use a wooden skewer to poke holes throughout. Slowly pour the lemon juice and sugar mixture over the bread and let soak in. The bread will keep, wrapped in foil for about 3 to 5 days.