Lemon Bread
You’ll love this moist, lemon bread. The glaze on top makes it! I usually double the recipe and bake two while the oven’s on. This way I have a loaf to share with someone else--or freeze for later.
Ingredients
- 6 T. (85 g) soft butter
- 1 C. (250 g) sugar
- 2 eggs, beaten
- 1/2 C. (125 ml) milk
- 1 1/2 C. (185 g) flour
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1 lemon (zest and juice separately)
- 1/2 C. (125 g) sugar
Instructions
- Cream together the butter and sugar until smooth.
- Add the eggs and beat again until smooth. Stir in the zest of the lemon.
- Combine and add the flour, salt, and baking powder.
- Slowly add the milk. Stir until smooth.
- Pour batter into a greased 8X4-inch (20X10 cm) loaf pan. Bake 1 hour at 350° F (180° C).
- As soon as you take it from the oven, pour the following glaze over the hot bread (while still in the pan): 1/2 C. (125 g) sugar combined with the juice of the lemon
- Remove from the pan when completely cool.
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Debbie's Tips
- Be sure to only grate off the yellow part of the lemon; if you use the white pith it will be bitter.
- I don’t have an 8X4-inch (20X10 cm) loaf pan, which is what the recipe calls for. If I bake it in my larger loaf pan, the loaf is very shallow. I found it worked better for me to make a double batch and it makes 3 perfectly-sized small loaves (7X3.5-inches/18X9 cm) which are great for sharing. Ideally the batter should fill the loaf pan about 2/3 of the way up the sides.
- You can bake this in a cake pan and cut it into squares, if you prefer. Adjust the baking time since it will be shallower than a loaf pan.
- I’ve also baked this batter into muffins; you can’t pour the glaze over them so just brush it over the tops when they’re done.
