Recipe

Lemon Bread Recipe

Add Step-by-Step Photos	Shandy / All my dishes 2 years, 1 month ago I have to admit that I love the strong flavor of lemon and that I am also always on the hunt for the perfect lemon bread. I went to a William Sonoma store and found this bread baking pan that had imprints of lemons in the bottom. How could I resist? ... More Prep:15m Cook:60m Servings:6	Shandy
	quick lemony sweet easy

After Glaze is added

Add Photos

Does this look good? Yeah! / Nope

Fans

recipesrul

danadooley

Ingredients

1 3/4 c. all-purpose flour

1 1/2 t. baking powder

1 t. salt

1 1/2 c. sugar

1 vanilla bean

12 T. unsalted butter, melted (This is 1 1/2 sticks of butter)

2 eggs, lightly beaten

1 c. milk

Finely grated zest of 1 lemon

For the Glaze:

1/4 c. sugar

3 T. fresh Lemon Juice

Directions

Directions:

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 350 degrees F. Grease and flour a lemon bread pan, okay, or a regular bread pan; tap out excess flour.

To make the bread, in a bowl, whisk together the flour, baking powder and salt. Set aside.

Put the sugar in a bowl. Using a paring knife, cut the vanilla bean in half lengthwise. Using the top of the knife, scrape the seeds into the bowl. Using your fingers, rub the seeds into the sugar to break up the clumps. Add the butter, eggs, milk and lemon zest and whisk until thoroughly blended. Add the dry Ingredients to the wet and mix until incorporated.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.

Meanwhile, make the glaze: In a small saucepan over medium heat, combine the sugar and lemon juice. Heat, stirring occasionally, until the sugar is dissolved. Remove from the heat.

Tap the pan gently on a work surface to loosen the bread. Set the rack over a baking sheet, invert pan onto the rack and lift off the pan.

Turn the loaf over and, using a pastry brush, brush the top and sides of the bread with the glaze. Let cool completely before serving.

Recent Gawkers

oceras

awantha

grk

stinalei

mariekel

hooksc

rideanro

ann7162

zopzee

bakerman

shandalu

libraryg

Not quite what you're looking for? See more Bread / Fruit Breads

Or see more just like this

Comments

efitobx 2 years, 1 month ago said:
Good morning Shandy. Your Bread looks like it would sure go good with my cup of tea I'm enjoying right now.

crystalwaters 2 years, 1 month ago said:
Very cool bread pan, and the perfect recipe to boot! Thanks for a great post!

lor 2 years, 1 month ago said:
I love how the loaf pan created the lemon shapes. I also love how this recipe reads and will be baking this very soon!!! Thank you Shandy ;-)

krumkake 2 years, 1 month ago said:
That sounds so light and refreshing, Shandy - great post...thanks for sharing, and your photo is mouth-watering beautiful!

danadooley 1 year, 8 months ago said:
That is such a pretty loaf and I just can't wait to try it. I bet your kitchen smells gorgeous when you bake this. Bookmarked it to try this weekend. Got my 5. Thanks for sharing.

recipesrule 1 year, 6 months ago said:
Although I have never been a big fan of a loaf, the lemon puts my name all over it. I love lemon and the tangy glaze promises to put it over the top. Got my 5 and its bookmarked for later. TY!
Betty

Add a Comment