Lemon Bread

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.

 

lemonflowreal

 

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.

 

So.

  • 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.

Lemon Bread
 
Prep time
Cook time
Total time
 
adapted from: http://livepretty.com/2012/08/20/lemon-bread/
Recipe type: quick bread
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 F.
  2. Cream butter, sugar (1 cup) and eggs.
  3. Add dry ingredients slowly on low speed, alternating with milk.
  4. Stir in grated lemon zest
  5. Fill greased loaf pan(s): 3 small loaf pans (fill ⅔ full), cook 40 min OR 1 large loaf pan – 1 hour
  6. 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.

 

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