Sweet-Tart Lemon Bread

5.0(9)

Pucker up for lemon tea bread! Lighter than pound cake, with intense citrus flavor from the grated lemon peel and a glaze like lemonade.

by angpritch·published 2010-04-18

BreadsQuick Breads

Servings

Total time

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prep 20 min

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Ingredients (8)

serves

Instructions (3 steps)

01Preheat oven to 350° F. Spray a 9” x 5” loaf pan with cooking spray and coat with flour. Using a fine or zest grater, rub the lemons across the grates, rotating as you grate and being careful not to grate any of the white pith. Then slice the lemons in half and juice each half. Strain out any seeds and pulp. You should end up with about 1 1/2 teaspoons of grated peel and at least five tablespoons of lemon juice.
02Cream the butter, 1 cup sugar and 1 tablespoon of lemon juice. Blend in the eggs. Whisk together the flour, baking powder and salt. Alternating dry ingredients with milk, gradually add to the creamed mixture. Fold in the 1 1/2 teaspoons lemon peel. Spread the batter in the prepared pan and bake at 350° for 1 hour. While the bread is baking, make the lemon glaze by stirring together the remaining 1/4 cup (4 tablespoons) lemon juice with the remaining 1/2 cup sugar.
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Not rich — missing servings, total time, or calories.