HOMEMADE LEMON BREAD

INGREDIENTS

  • 1 tablespoon grated lemon zest (zest from 1 lemon)
  • 2 1/4 cups flour (285 grams)
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt*
  • 1 1/4 cups granulated sugar (250 grams)
  • 3/4 cup butter softened* (155 grams)
  • 3 eggs (large)
  • 3/4 cup milk I used 2%) (180 grams)

GLAZE

  • 4 1/2 teaspoons lemon juice (I used 1 medium lemon)
  • 2 tablespoons granulated sugar

INSTRUCTIONS

  1. Pre-heat oven to 350° (180° celsius), grease a 9×5 inch loaf pan.
  2. In a large bowl whisk together flour, baking powder, salt and 1 1/4 cups sugar, add the softened butter and with a pastry blender blend until mixture resembles coarse crumbs. Stir in the lemon zest.
  3. In a small bowl add eggs and beat lightly with a fork add milk and mix until combined, then pour this mixture into the flour mixture and stir just until flour is moistened.
  4. In prepared loaf pan add the batter and bake for 1 – 1 1/4 hours (or until tooth pick comes out clean). Cool then move to a wire rack.

GLAZE

  1. In a small pot add the 4 1/2 teaspoons of lemon juice and 2 tablespoons of sugar, over medium heat stirring constantly bring to a boil until thickened.
  2. With a pastry brush, brush syrup over the top of the bread. Enjoy!
No tags for this post.