I have been in such a mood for sweets lately. I figure since I’ve been eating healthy on a regular basis, it never hurts to whip up a sweet dessert. I had a few lemons leftover in my fridge from who knows what and thought something lemony might brighten my mood after returning to freezing West Virginia from sunny Vegas. Can we just all agree that this feels like the longest winter ever? So anyway, this lemon bread was just what I needed. It was so soft and sweet. How can you even think bad thoughts when you have a piece of iced lemon bread sitting in front of you? You can’t. DUH.
Lemon Bread Recipe:
1/2 cup butter – room temperature
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup milk
1/2 teaspoon salt
1/4 cup lemon juice
3 tsp. lemon zest
Glaze Recipe:
1/4 cup lemon juice
1/2 cup sugar
Pre-heat your oven to 350-degrees. Lightly spray or butter a 8.5 x 4.5″ loaf pan.
Cream together your sugar and butter.
Add eggs one at a time and mix completely.
Mix in your lemon zest and 1/4 cup lemon juice.
In a separate bowl, whisk together your flour, baking powder and salt.
Incorporate half of your dry ingredients into your butter mixture.
Add half of your milk and stir until the dry ingredients have been mixed in.
Stir in the second half of your dry ingredients, followed by the rest of your milk and mix until you have a nice, lemony batter.
Spread evenly into your greased loaf pan.
Bake for 55-65 minutes, until a toothpick comes out clean.
When you have about 10 minutes left in baking, get your 1/2 cup sugar and 1/4 cup lemon juice in a small saucepan.
Heat on medium until all the sugar has dissolved.
As soon as your bread is done, poke holes in the top with a fork.
Then spoon the glaze onto the bread until no more will dissolve in (it is okay to have a little pool on the top, but not too much, you’ll want it to all sink in).
What is your favorite kind of sweet bread?
