Lemon Bread Recipe – Packed with lemon flavor, this easy to make quick bread is sweet, crumbly, lightened-up, and incredibly flavorful! The Lemon Glaze takes it over the top!
My face just puckered up! Yours, too? Blame it on the lemony lemons!
Hi, friends! Happiest of Fri-YAYS! These past 3 days, we were in the middle of Snowmaggedon, but today it looks like a solid Sunny day with temps of around 34F! ⛅
I sound like the channel 5 weather report, but you’d be just as excited if you also experienced the 3 days of Snowzilla.
Also, side note, every single darn, “Mom, I’m boooooored!!!” and “Mom, I hate my sisterrrrr!!!”, was punished with both of my girls sitting on the couch and holding hands while listening to MY playlists. Day.Made.
Also, second side note, we ate two loaves of this Lemon Bread throughout the entire 3 day ordeal. My Ana, which is like the kid that thinks french fries and mac ‘n cheese are the only food groups, ate 3 slices and called Grandma to tell her about how good it was. So that says somethin’, you know?
But yeah. I’m SO on the lemon bandwagon right now. I made Lemon Biscotti two weeks ago, and Lemon Cookies last night. Target had lemons on sale and that was the perfect excuse for me to go there and stock up on some new things I will barely need. Like, say, a new scarf, some spring boots (what the heck is “spring” boots?!), and a few pastel bowls and plates because I *might* use them.
At some point, I found the produce aisle and bought three 2-pound bags of lemons.
Wait. Look at this! Don’t you just want to take a bite?! Did you pucker up again?
Ooooh but. It’s lemon glaze – over lemon bread! Uh. Hello heaven. I could probably eat this, face first, without my hands. Wild child.
Here’s the good news. There’s 193 calories per slice here. That’s not bad, boo! You could have two slices with a cup of tea or coffee and call it a hearty breakfast!
OH OH! Third side note! Brilliant idea: This should be on your Easter Brunch menu! I’d make two loaves for that, just to be on the safe side.
And, as you may know, I try to lighten-up desserts as much as I can, so here I used some soy milk instead of whole milk, and Ultragrain All-Purpose Flour for a bit of whole grain in our cake. bread. loaf? whatev.
But you know this and I won’t bore you, other to say that this Lemon Bread is easy. The only thing is that it’s slightly time consuming but it’s time spent sitting around while waiting for it to completely cool. I like to make it the night before and then glaze it the next morning, right before breakfast.
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TOOLS USED IN THIS RECIPE:
- 1-1/2 cups + 1 tablespoon Ultragrain All-Purpose Flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (4 tablespoons) unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs , room temperature
- 1/2 cup soy milk (you can also use skim milk)
- Juice and zest of 1 lemon
- 1 cup powdered sugar
- juice and zest of 1/2 lemon
- 1 teaspoon butter
- pinch of salt
Preheat oven to 350F.
Grease and flour a 9x5 loaf pan with cooking spray and set aside.
In a mixing bowl, combine flour, baking powder, and salt; whisk well to combine. Set aside.
In your mixer's bowl, combine butter and sugar; beat until the entire texture is smooth and creamy, about 2 to 3 minutes.
Add eggs, one at a time.
Alternately, add flour mixture and soy milk to the creamed mixture, in three batches, stopping and scraping down the sides,
Add lemon juice and lemon zest and continue to beat until just combined.
Pour batter into previously prepared loaf pan.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Remove from oven and cool on wire rack for 15 minutes; run knife around edge of bread and slowly remove from pan.
Transfer bread to wire rack to cool completely.
Place all the ingredients for the Lemon Glaze in a small saucepan and cook over medium-heat, whisking constantly just until warm and combined and no lumps appear.
Remove from heat and let stand 1 minute.
Put the Lemon Bread on a wire rack placed over a baking sheet or foil.
Pour the Lemon Glaze over the bread and let stand a couple of minutes before cutting.
Slice and Serve.
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