Quick and easy to mix together, this bread will taste great with Easter breakfast.
If you have trouble finding a sour lemon soda, don’t give up before looking in the refrigerators near the checkout lanes of the grocery store or even gas stations.
LEMON SODA BREAD (Pantry Cooking II)
3 cups self-rising flour
3 tablespoons sugar
1 can (12 ounces) sour lemon soda or sparkling lemonade
1 cup powdered sugar
4 teaspoons lemon juice
Stir together flour and sugar. Stir in soda until flour is completely mixed in and a soft dough forms. Scrape dough into a greased 4 x 8-inch loaf pan. Bake at 350o for 55 to 60 minutes. Remove from pan. Stir powdered sugar and lemon juice together until smooth. Pour over the warm bread. Cool slightly before cutting. Serve warm.
NOTE: Self-rising flour can be made by combining 3 cups all-purpose flour, 4-1/2 teaspoons baking powder and 3/8 teaspoon salt but the texture will be slightly different and the bread will rise a little less.
