Thursday, June 30, 2011

PERFECT LEMON BREAD


~ Connie/ggmom - Sonlight Forums

1 1/2 c. flour
1 1/3 c. sugar, divided
1 t. baking powder
1/2 t. salt
2 eggs
1/2 c. milk
1/2 c. oil
1 1/2 t. lemon zest
4 1/2 T. lemon juice

Preheat oven to 350 degrees. Mix together flour, one cup sugar, baking powder and salt in a large bowl; set aside.

Beat together eggs, milk, oil and zest; add to flour mixture. Stir until well blended. Pour into a greased and floured loaf pan. Bake for 45 - 50 minutes.

Combine lemon juice and remaining sugar in a small saucepan over medium heat; cook and stir until sugar is dissolved. Using a skewer, poke holes in hot bread; drizzle hot glaze over top and cool.

Makes one loaf.

Notes: This is more like a dense cake in a loaf pan than bread. It's delicious! You can use lemon extract if you don't have lemon zest and I find there's more even distribution of the glaze if I use a pastry brush instead of drizzling it. I always double the recipe and it takes 55-60 minutes when I have two loaves baking at once. 

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