Saturday, April 23, 2011

Lemon Bread

It's Easter tomorrow, and that just says LEMON to me somehow!

Spring has finally sprung in the Pacific Northwest and we are ready to embrace it.  A little Lemon bread would be a great thing to bring as a hostess gift if you are going to someone else's house, OR, a nice addition to your own Easter Brunch or Dinner.

This recipe was shared with me by a friend, the original is a famous bread served at an Inn on the East Coast.  Here is the original if you are interested.

Happy Easter everyone!

Makes 2 large loaves, or 1 large loaf and three small loaves (as shown)

3 1/3 cups all purpose flour
2 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 cup (2 sticks) butter, room temperature
4 large eggs
4 teaspoons grated lemon peel
Juice of 4 lemons, about 1/2 -2/3 cup
1 cup milk
1 tsp lemon extract

1 cup sugar
1/2 cup fresh lemon juice

Preheat oven to 350°F. Lightly butter a loaf pan.
P.S. I made a double batch and made mini loaves to give as gifts!  Hey, as long as you are cooking, you might as well make some to give away too!

Stir flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel.

Mix in dry ingredients alternately with milk. Pour batter into prepared loaf pan. Bake until tester inserted into center of bread comes out clean, about 1 hour.

Meanwhile, combine remaining 1 cup sugar and fresh lemon juice in small heavy saucepan and stir over low heat until sugar dissolves. Cool.

Transfer lemon bread to rack to help it cool while still in the pan. Gradually spoon lemon glaze over hot bread (still in the pan), adding more as glaze is absorbed. It seems like too much glaze, but be patient and give it a soaking every 10-15 minutes.  I've had best luck with making this the day before I need it and letting it soak in over night.
Cover with plastic wrap and let stand at room temperature.

What else could I make with this?:
  • Try orange juice and zest, or lime juice and zest.
  • The base cake/bread recipe would lend itself to many other flavors too... what about Rum bread with chopped pecans?  Yum...

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