ANOTHER TREASURE FROM MY MOM’S RECIPE BOX!
During the Holidays my mother would bake lots of breads in small loaves and wrap them up for gifts to friends and family. My favorite one was her Lemon Bread with a Silky Lemon Glaze. I love how moist this bread is, and when you take a bite, the crust on the top has the glaze that hardens on it and it just adds the sweetest finish!
Now you can add crushed walnuts or almonds, or even poppyseeds to jazz it up, but in this instance, I chose to go the simple route. Butter, sugar, eggs, flour, baking powder, salt, milk, lemon rind and lemon juice make up the recipe! Easy to whip up anytime!
LEMON BREAD TAKES THE PRIZE THIS HOLIDAY!
You can serve this Lemon Bread at breakfast with your coffee or tea, or as a treat anytime during the day, or as a dessert with vanilla ice cream or fresh whipped cream! My mom used to cut up squares and put cream cheese in between two squares and serve as one of her appetizers! Whatever the occasion, you’ll want to have this Lemon Bread around all the time!
What is your favorite way to enjoy this Lemon Bread? Savoring it quietly by yourself, or sharing with others? I’m stumped!
Until next time,
Let’s get Bakin’ together
Madeline
Lemon Bread with a Silky Lemon Glaze
Equipment
- 1 Loaf pan
- 1 Stand or hand mixer
- Parchment Paper
- 1 Medium Mixing Bowl
Ingredients
Bread Batter
- ¾ cup butter, softened
- 1 ½ cups sugar
- 3 eggs
- 1 ½ tsp baking powder
- 1 ½ tsp salt
- 2 ¼ cups flour
- ¾ cup milk
- ¾ cup chopped walnuts (optional)
- 2 tbsp lemon rind (about 1 ½ - 2 lemons)
Lemon Glaze
- ⅓ cup fresh lemon juice (about 1 ½ - 2 lemons)
- ¾ cup sugar
Instructions
Bread Batter
- Preheat oven to 350°.
- Beat butter and sugar in mixing bowl until well blended.
- Add eggs one at a time and blend well.
- Mix flour, salt and baking powder in a separate bowl.
- Add flour mixture alternately with milk into the batter, beating on low - medium until smooth.
- Grate lemon rind and mix into batter.
- Line loaf pan with parchment paper.
- Pour batter into loaf pan and bake for 45 minutes.
- Using a cake tester or skinny knife, test to make sure batter comes out clean when inserted in the middle. If not, cook another 10 - 15 minutes, making certain batter comes out clean when tester is inserted in the middle.
Lemon Glaze
- Mix sugar and fresh lemon juice together, and while bread is still warm, poke holes in the top using a sharp fork, and drizzle or brush 3/4 of the glaze over the bread.
- After cooled, lift bread out of pan, removing parchment paper, and place on serving dish. Brush or drizzle remaining glaze over bread, and let harden for about 30 minutes or so.
Notes
