1 cup brown sugar
1 teaspoon lemon zest
2 1/2 teaspoons lemon zest
1 teaspoon lemon zest
2 teaspoons lemon zest
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon lemon zest
3 eggs
1 cup butter, chilled
2 cups shredded Cheddar cheese
Remove the top of a large resealable plastic bag. Cut a small sliver in the center of the bag and squeeze out lemon zest. Set aside
In a large bowl, combine brown sugar, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest. Mix well, then pour milk into the bag. Stir until all ingredients are well combined.
Place bread in resealable plastic bag and seal. Place resealable plastic bag into a large resealable plastic bag. Place plastic bag into resealable plastic bag; place resealable plastic bag into resealable plastic bag. Pour about 1/2 cup of milk into resealable plastic bag. Cover tightly with plastic wrap and refrigerate for 2 hours. Remove plastic bag and refrigerate until cold.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x13 inch baking pans. Set aside.
In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs, one at a time. Mix in the flour, baking powder and baking soda; stir into the creamed mixture. Mix in the wet and dry ingredients alternately with the milk. Fold in the cheese. Pour batter into prepared pans.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing from pan. Cool completely before slicing.
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