Lemon Bread
Prep: 10 min.
Bake: 40 min. + cooling
Yield 1 loaf (12 pieces)
Ingredients:
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup 2% milk
GLAZE:
1/2 cup confectioners’ sugar
2 tablespoons lemon juice
Directions:
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest, and juice. Combine flour, baking powder, and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in the pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.
Notes:
Recipe Variations:
Sprinkle in herbs de Provence: It sounds odd, but an herbs de Provence blend is gorgeous in a recipe for lemon bread. The floral and herbaceous notes sing with the lemon. Whisk in 1 tablespoon of the French blend into the flour mixture.
Stir in pistachios: Pistachios and lemon are a match made in heaven. Fold 3/4 cup chopped pistachios into the batter before pouring it into the pan.
Swap in frosting for the glaze: Instead of the glaze, try a thicker topping and use a homemade frosting recipe using confectioners’ sugar. This easy vanilla buttercream is a favorite. Or simply use prepared frosting as a shortcut.
Decorate with extras: Arrange dehydrated lemon slices or candied citrus on the lemon bread for a professional-looking dessert. Or sprinkle the glaze with extra lemon zest for an easier decoration.
How to Store Lemon Bread:
To store, wrap the glazed lemon bread loosely in storage wrap or place it in an airtight container. It can be kept at room temperature for up to three days or in the fridge for up to five days.
Can you freeze lemon bread?
Yes, you can freeze this lemon bread recipe. Wrap the room-temperature, unglazed lemon bread in storage wrap followed by a layer of aluminum foil. Keep the loaf in the freezer for up to two months. When you’re ready to enjoy it, thaw the loaf at room temperature or overnight in the fridge, then drizzle on the glaze.
Is lemon extract the same as lemon juice?
While you’ll get a bright, lemony flavor from both lemon extract and lemon juice are not the same. Lemon extract is traditionally made by extracting oils from lemon peels that have been soaked in alcohol. It has a much stronger and intense lemon flavor than lemon juice, which is squeezed from the flesh of a lemon.
Can you use lemon juice instead of fresh lemon?
Bottled lemon juice can be used in place of fresh, especially when used in a baked good like this best lemon bread recipe. Keep in mind, however, that preservatives are in the bottled juice. It will not have that bright, clean flavor that fresh juice imparts. If a recipe depends on that wonderful citrus flavor, as with this lemon chicken with orzo, always opt for fresh lemon juice.
How long do lemons last?
Whole lemons keep well in the refrigerator for up to three to four weeks. Wash your lemons well and keep them in the crisper drawer. Better yet, store your lemons all together in a resealable bag in the refrigerator to prolong their lasting power by up to a week.
Nutritional Facts:
1 piece: 228 calories, 9g fat (5g saturated fat), 52mg cholesterol, 143mg sodium, 35g carbohydrate (22g sugars, 0 fiber), 3g protein.
Recipe courtesy of Taste of Home.com
