Thursday, February 9, 2017

Who Need Starbucks Lemon Bread

I have a lemon tree...and lemons.  That may not sound like a big deal for some of you but for a Rhode Islander, a lemon tree is a special thing.  I bought this lemon tree as a lark about six years ago from my local Home Depot.  It didn't cost much and I thought I'd see what my green thumb could do.  I babied it for a couple of years, taking it out on my deck during the warm months and bringing it inside in the cold weather.  It wasn't doing much of anything, so about four years ago it moved to my home in Florida where it has flourished.  Last year I got my first lemons, two beauties.

Lemon Glazed Lemon Bread


Lemon Bread


This year my lemon crop is much more bountiful.  I have twenty lovely lemons ready for harvest. One of the first ways I am using my lemons is in this lemon bread recipe.  This recipe is from my friend, Robin, and is for the lemon bread her mother always made for her family.  It's a very easy to make recipe, with no special ingredients other than two beautiful lemons.  Choose plump, heavy lemons, so you'll have lots of lovely zest and plenty of lemon juice for lemony flavor.
Lemon Bread with Lemon Glaze

Lemon Bread with Lemon Glaze

Lemon Bread with Lemon Glaze

Makes one loaf

For the Lemon Bread
  • 1/2 cup oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • zest of one lemon
For the Lemon Syrup
  • juice of one lemon
  • 1/2 cup granulated sugar

Lemon Glaze
  • 1 cup confectioner's sugar
  • lemon juice

Directions
Preheat your oven to 350 degrees F. Mix together the flour, salt, and baking powder in a small bowl. Set aside.  In a medium-sized bowl, mix together the oil, one cup of sugar, eggs, zest, and milk until well combined.  Add the dry ingredients all at once, mixing with a spoon to combine well.  

Pour the batter into a greased loaf pan.  Bake on the center rack of your oven for 45-60 minutes, or until a toothpick inserted in the center comes out cleanly.  Cool for ten minutes in the pan, then remove to a baking rack.  Mix together the juice from the lemon and 1/2 cup of granulated sugar to make a lemon syrup.  Poke the top of the lemon bread all over with a thin skewer and brush the lemon syrup all over the bread.  Cool completely on the rack.

When the lemon bread has cooled, mix together the confectioner's sugar and lemon juice to form a thick glaze.  Add a teaspoon of lemon juice at a time.  You want the glaze to be thick so it will hold its shape when you drizzle it over your bread.  Pour the glaze into a small plastic bag (like a sandwich bag), clip the corner, and drizzle the lemon glaze over the bread.

I like to wrap the bread in plastic wrap after the glaze has set, then chill the bread in the refrigerator overnight.  This gives the bread time for the syrup to permeate the bread and allows the flavors to develop fully.

Get more lemon recipes on my Lemon Pinterest Board


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Enjoy!


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1 comment:

  1. What a great traditional lemon cake recipe, num, thanks, Sandi

    ReplyDelete

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