I love this bread.
The pictures on this post are for a double batch- one large loaf pan and three small pans. It’s a real hit with the perk of real/whole ingredients. I also happen to have a backyard lemon tree which seems to be a never-ending supply of fruit.
This recipe also shows an odd baking technique- alternating wet and dry ingredients while mixing batter. I can’t explain exactly why this is important but really, it’s worth it. If I didn’t have my stand mixer (thank you mama/papaSanta), I would enlist Puppy’s help so he could use the hand mixer while I add the ingredients.
- You have the butter/sugar/eggs all creamy and light (yum).
- Scrape the sides of the bowl.
- You have one bowl of flour/baking powder and a pyrex with pour spout of (almond) milk.
- Then, keeping the batter moving at low speed, add small amounts of flour, stir slowly until mostly incorporated then milk until mostly incorporated and repeat- be sure to stop stirring and scrape the sides of the bowl a couple times too.
- For the detail-oriented, I probably did 4-5 portions of each flour/milk.
If I had a store-front, this would be a staple menu item. It’s easy but impressive. Top it with ice cream or fresh fruit or both!
It’s a fresh, spring light-weight quick-bread. Great for gifting or potlucks or to keep. I have a mini loaf in the freezer just waiting to be defrosted and devoured.
- ½ cup butter, room temperature
- 1 cup sugar
- 2 eggs beaten
- ½ cup milk (almond)
- 1 ¼ cup all purpose flour
- 1 tsp baking powder
- zest of 1 lemon
- for later:
- Juice of the lemon combined with ¼ cup of sugar, set aside
- Preheat oven to 350 F.
- Cream butter, sugar (1 cup) and eggs.
- Add dry ingredients slowly on low speed, alternating with milk.
- Stir in grated lemon zest
- Fill greased loaf pan(s): 3 small loaf pans (fill ⅔ full), cook 40 min OR 1 large loaf pan – 1 hour
- Remove from oven, pierce all over with toothpick or fork, pour lemon juice/sugar mixture over top while warm then let cool. cover and store at room temperature for a week or freeze for later.