Lemon Bread
I often bake this sunshiny-sweet lemon bread when company’s due. It has a loaf-like texture. —Kathy Scott, Lingle, Wyoming
Prep: 10min
Total: 50min
Yield: 1 loaf (12 pieces).
Nutrition Facts: calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
Ingredients:
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 1 tablespoon grated lemon zest
- 2 tablespoons lemon juice
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup 2% milk
- GLAZE:
- 1/2 cup confectioners’ sugar
- 2 tablespoons lemon juice
Instruction:
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8×4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.
Quick Lemon Bread
This lemon bread is a treat for anyone who loves the fresh, bright taste of citrus. It’s made doubly moist by the lemon-sugar glaze applied after it comes out of the oven. It’s sweet enough to serve for dessert, yet tart enough to go well in a brunch bread basket with other muffins and breads. For even more interest, add whole pistachios for color and crunch, as noted in the bakers’ tip below.
Prep: 20min
Total: 1h20min
Yield: 16
Nutrition Facts: servingSize [‘one slice’, ’58g’], calories 155 calories, Carbohydrate 26g, Cholesterol 36mg, Fiber 0g, Protein 3g, Sodium 133mg, Sugar 14g, Fat 5g, Saturated Fat 3g, Trans Fat 0g
Ingredients:
- 3/4 cup (170g) buttermilk or yogurt
- 1/4 cup (57g) lemon juice fresh preferred
- 1 teaspoon lemon zest (grated rind) or 1/4 teaspoon lemon oil
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons (85g) butter softened
- 1 cup (198g) granulated sugar
- 2 large eggs
- 1/4 cup (57g) lemon juice fresh preferred
- 1/2 cup (99g) King Arthur Baker’s Special Sugar or granulated sugar*
Instruction:
Preheat the oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan., To make the lemon bread: In a small bowl, mix the buttermilk (or yogurt) with the lemon juice and zest (or lemon oil), and set aside., In another bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside., Beat together the butter and sugar until combined. Beat in one egg until absorbed. Scrape the bowl and add 1/4 cup of the dry ingredients., Beat in the second egg. Scrape the bowl and add the remaining dry ingredients, alternating with the buttermilk mixture, until the batter is uniform., Transfer the batter to the prepared pan, and bake for 55 to 60 minutes, until a paring knife inserted in the center comes out clean. Check after 45 minutes and tent with foil if browning too quickly., To make the glaze: In a small bowl, whisk together the glaze ingredients until the sugar dissolves., When the bread is done, remove it from the oven and poke it all over with a toothpick or skewer., While the lemon bread is still hot, drizzle the top with the glaze, letting it sink in before pouring more over. When all the glaze is used, let the bread cool on a rack for 15 minutes., After that time, tip the lemon bread out of the pan, and return to the rack to finish cooling completely before slicing., Storage information: The lemon bread will keep for 5 days on the counter, covered. Freeze for up to 3 months.
Super Moist And Velvety Lemon Loaf Cake
FAQ
Where does Starbucks get their lemon loaf?
How long does lemon loaf stay fresh?
Can I use lemon juice instead of lemon extract?
What can you do with a lot of lemons?
- Lemon Doughnuts.
- Meyer Lemon French Toast.
- Lemon Curd.
- Lemon Meringue Pie with Gingersnap Crust.
- Lemon Chiffon Pie.
- Lemon Risotto.
- Pork Chops With Meyer Lemon.
- Artichoke and Lemon Fritto Misto.
