I heart bread. I mean I seriously love it. I know, I know…bread is evil, gluten is bad, blah blah blah. But, gosh, it sure is yummy. All in moderation, right? I, for one, could never be on any low-carb diet. One thing I love is the millions of varieties and types of bread and I love all of them. White, Wheat, French, Rye, Quick breads, Bagels, Naan, Brioche, Tortillas, O’Charley’s Rolls etc, etc. etc. I used to make a lot of homemade bread before kids. Most people think it’s hard to make, but it really isn’t hard, just time consuming and requires a little bit of patience. Time and patience is fleeting in this season of life. However, I love bread so much my life would not be represented well if I didn’t do a bread series on this here blog. I will get back to showing you some of my favorite homemade, yeast risen breads, but in the meantime I bring you one of my other favorite types of bread – sweet quick breads. This is perfect to eat for breakfast, afternoon tea, midnight snack…you choose!
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Granted this is more like a cake, but because it is in loaf form, we will call it bread and maybe it doesn’t seem as fattening. Maybe….not really.
Step 1: Preheat oven to 350 degrees.
Step 1: Beat butter until creamy.
Step 2: Beat in sugar until light and creamy.
Step 3: Add eggs, 1 at a time.
Step 4: Sift together flour, baking powder and salt.
Step 5: Add the flour mixture to the butter mixture alternatively with milk. Mix until just blended.
Begin and end with flour.
Step 6: Stir in the lemon zest.
Step 7: Pout batter into a loaf pan. You can either grease and flour this or use parchment like I do.
Step 8: Bake for 1 hour or until toothpick comes out clean.
Step 9: Let is cool for about 10 minutes and then remove from pan and let cool completely on wire rack.
Step 10: Once cool, make the glaze: Stir together powdered sugar and lemon juice.
Step 11: Make the sugared zest: Mix 1 tablespoon lemon zest and 1 tablespoon sugar.
Step 12: Pour glaze over loaf and sprinkle with sugared zest.
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Lemon Bread
Adapted from My Recipes
Ingredients
- 1/2 cup butter room temperature
- 1 cup sugar
- 2 large eggs
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 tablespoon lemon zest
Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Sugared Zest:
- 1 tablespoon lemon zest
- 1 tablespoon sugar
Instructions
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Preheat oven to 350 degrees.
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Beat butter until creamy.
-
Beat in sugar until light and creamy.
-
Add eggs, 1 at a time.
-
Sift together flour, baking powder and salt.
-
Add the flour mixture to the butter mixture alternatively with milk. Mix until just blended. Begin and end with flour.
-
Stir in the lemon zest.
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Pour batter into a loaf pan. You can either grease and flour this or use parchment like I do.
-
Bake for 1 hour or until toothpick comes out clean.
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Let is cool for about 10 minutes and then remove from pan and let cool completely on wire rack.
Make Glaze:
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Stir together powdered sugar and lemon juice.
Make Sugared Zest:
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Mix 1 tablespoon lemon zest and 1 tablespoon sugar.
-
Pour glaze over loaf and sprinkle with sugared zest.
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