Lemon Bread-perfect with an afternoon cup of tea. Also makes a great gift!
But everyone’s doing it… If everyone jumped off a bridge would you jump too? But it’s just so addicting. You have other thing that need to be done. I know. Sigh. This is a conversation I have with myself almost every day.
I’m talking about Pinterest. What did you think I was talking about? hummmm….. Nevermind.
I probably don’t want to know. Pinterest is addicting, but I can justify it. I find the best ideas to try. Not just cooking but decorating, crafts. A picture IS WORTH a thousand words. And the picture and the name of this recipe just sucked me in.
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Lemon Bread slightly adapted from Glorious Treats
Lemon Bread
Ingredients
For the Lemon Cake
- 1 1/2 cups cake flour
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups sugar
- 8 large eggs, at room temperature
- 1 teaspoon grated lemon zest
- 1/4 cup fresh lemon juice
- 2 cups (1 pound, the whole box!) unsalted butter, melted and cooled
- 1/2 cup sour cream, at room temperature
- 2 teaspoons pure vanilla extract
For the Lemon Syrup~
- 1/3 cup fresh lemon juice
- 1/3 cup sugar
For the Lemon Glaze ~
- 2 cups powdered sugar
- 4-6 Tablespoons fresh lemon juice
Instructions
- Step 1-the cake-Preheat oven to 350 degrees. Spray loaf pans (2 regular size) with non-stick baking spray. then place parchment paper on bottom of pan and spray again. (once you spray it, it will lay flat)
- Sift flours, Baking soda, baking powder and salt together.
- In separate bowl, combine sugar, eggs, lemon zest and lemon juice, mixing with mixer till well blended. Continue mixing and add butter, then sour cream and vanilla.
- Fold in flour with a rubber spatula, 1/3 at a time. Mix just till all flour is combined. Pour into prepared pans, and bake at 350 degrees for 20 minutes.
- At 20 minutes, rotate pans (I didn't) and turn down oven to 325 degrees and continue baking for another 30-35 minutes. Use a toothpick to test for doneness.
- My little loaves were done at 25 minutes, the larger one at 30.
- Immediately after removing from oven, run a knife down the sides of the pan to prevent sticking.
- Once cool enough to handle, about 15 minutes, remove loaves from pan to a wire rack.
- Step 2-the lemon syrup-Combine 1/3 cup sugar and 1/3 cup lemon juice in a saucepan. Heat over low temperature until sugar is completely dissolved. Once dissolved, heat for an additional 3 minutes. Remove from stove to cool.
- When loaves are almost cool (still slightly warm) place on parchment lined cookie sheet and poke holes in tops with a toothpick. The more holes the better. Now take that lovely sour syrup and brush over the tops of the loaves. Let the syrup start to soak in then glaze a second time. You want to use all the glaze, trust me.
- Let loaves cool completely.
- Step 3-the glaze-Combine powdered sugar and lemon juice, just till all liquefied, don't let it get too runny or it will all run off your loaf onto the parchment paper. And you want this glaze on your loaf. Yes you do.
- Now start spooning the glaze over the tops of your loaves. Use the back of the spoon to make sure you get your corners. Try not to let it run off the top, when it does, stop and let the glaze set then apply a second coating.
- Let the glaze set completely before removing.
Notes
recipe source ChocolateChocolateandmore.com
This bread is wonderful. And it is a bread not a cake. It has a bread like texture and is not very sweet. The flavor of the lemon comes through nicely but doesn’t over power. This definitely packages well and would make a lovely gift. And since the recipe does make 2 full sized loaves, you can share, can’t you?
Thank you Glory for sharing this with the rest of us!
Need more lemon?
Ela says
Wow! Exactly what I want to eat right now with my cup of tea. What’s exactly the size of the 2 regular pans? Thanks.
မင္းအိမ္ရွင္ says
thank u so much for sharing of making the cake than i enjoy for making the cake