Wednesday, June 19, 2013

Lemon Bread

I have had this bowl of lemons staring at me from the dining room table, just begging to be turned into something delicious. I could not resist the thought of making the perfect lemon bread...fine texture, moist, bright lemon flavor with an extra dose of lemony goodness in the form of a glaze on top - YES PLEASE!

Begin with the dry ingredients in a large bowl, for this recipe the sugar is counted as dry, also add in the lemon zest here.

In a medium bowl combine the wet ingredients. Make sure you strain the lemon juice, no pesky seeds here, thank you:)

Add the wet to the dry and mix briefly. Over-mixing = chewy, dense texture:(

Pour into a greased 9x5 loaf pan and into the oven. When done let it rest in the pan for about 10 minutes, then turn out to a wire rack to cool.

For the glaze, sift powdered sugar into a large bowl.

Strain the juice of 1/2 a lemon (to start) into the powdered sugar and add a little corn syrup, that will make sure glaze hardens. I ended up needing the other 1/2 lemon juice for my glaze, it's easier to add in more than take out too much liquid.

Mix until the sugar is dissolved and all the lumps are gone.

Pour over the loaf and enjoy!

Lemon Bread

1 1/2 c flour
1 c sugar
1 t baking powder
1 t baking soda
1/2 t salt
zest of 1 lemon
1/2 c yogurt (I used soy yogurt to keep my loaf dairy free)
2 eggs
6 T canola oil
juice of 1 lemon

Preheat oven to 350 degrees and spray a 9x5 loaf pan with pam, set aside. In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon zest, set aside. In a medium bowl combine the yogurt, eggs, oil and lemon juice. Add the wet ingredients to the dry and mix briefly. Pour into prepared pan and bake for about 50 minutes, or till a toothpick in the middle comes out dry. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Lemon Glaze

2 c powdered sugar
juice of 1 lemon
1 t corn syrup (optional- it makes the glaze harden once it sets)

In a medium bowl sift the powdered sugar. Add to that 1/2 of the strained lemon juice and corn syrup. Mix with a rubber spatula until the sugar is completely dissolved and lumps are gone. Add remaining 1/2 of the lemon juice, if needed, for the right consistency. Pour over the cooled loaf.

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