1 cup mayonnaise
1/2 teaspoon lemon extract
1 egg
1 egg yolk
1 cup milk (2 quarts)
1 cup rolled oats
3 tablespoons lemon juice
1 1/2 teaspoons lemon zest
1 teaspoon lemon zest
1 teaspoon lemon zest
1 teaspoon baking soda
1 teaspoon lemon juice
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix mayonnaise, lemon extract, egg yolk, milk, rolled oats, lemon juice, lemon zest and lemon zest.
Bake in preheated oven for 40 minutes. Cool in pan on wire rack. Pour lemon lemon juice over all. Chill bread in refrigerator. Remove cool from pan. Place on top rack of oven. Bake for 60 minutes, or until tender. Serve warm.