I appreciate the sour note of a lemon, especially in something sweet. This bread is great in the morning for breakfast, it works as a dessert, and can be served on the side of a salad. But my favorite way to eat this treat is in the afternoon with a cup of coffee (or tea for my English friends). It’s the perfect little bright pick-me-up.
Makes 1 Loaf
As organic as possible:
1/2 cup (1 stick) butter, softened
1 1/2 cup sugar
2 eggs, beaten
1/2 tsp vanilla
1 Tbsp lemon zest
1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
Glaze:
1 cup powdered sugar
3 Tbsp freshly squeezed lemon juice
Topping:
1 Tbsp lemon zest
2 pinches sugar
Preheat the oven to 350 degrees. Grease (or spray) a loaf pan and set aside. Beat the butter with an electric mixer (or your strong arms and a utensil) until creamy. Add the half the sugar and beat into the butter, then add the other half of the sugar and beat until light and fluffy. Add the eggs, vanilla, and zest, mix until blended. In a separate bowl whisk the flour, baking powder and salt. Alternate adding the dry ingredients and the milk into the butter mixture. Pour the mixture into the loaf pan and bake 50-55 minutes, until a toothpick inserted into the center comes out clean.
Allow to cool slightly while you prepare the glaze. Place the powdered sugar and lemon juice into a bowl and stir until it makes a thick, sticky, yummy liquid. Remove the loaf from the pan and place it on the serve ware of your choice. Spoon the glaze onto the loaf, allowing it to flow down the sides like lava out of a volcano (just the flow part, not the fire or sputtering).
Before the glaze dries sprinkle the zest and pinches of sugar evenly across the top. Serve at will.
This looks beautiful! Wow!!!
Thank you! ?
It’s like a cover of a cookbook!
Thank you Owen:)
Yumm, your breads and muffins are the best. They have spoiled us and now we don’t enjoy store bought. This one is so beautiful, it would be hard to cut into, but we just have to!!
Thank you!!
This looks so beautiful! Did you use a scallop edged loaf tin?
Thank you! I used a citrus Nordic Ware loaf pan. I collect all loaf and bundt pans, I have a serious problem! ?
I don’t see it as a problem at all!! Unless we both have the same issue 😛
I’ll be on the look out for the Nordic Ware range. Do you know if they’re vintage or readily available? Thanks 🙂
It looks like they updated the pan http://www.williams-sonoma.com/products/nordic-ware-citrus-loaf-pan-sonoma-lemon-quickbread-mix/?cm_src=AutoSchRel
Thanks so much for the link 🙂 I didn’t realise the lemons on your bread were part of the loaf pan design too. How lovely! 🙂
It’s the glaze that sets it off and makes it look like slices. The bread alone looks just like a molded loaf!
If using a regular loaf pan, drizzling, spooning (preferred) or poring the glaze is fine. For this loaf pan I used an offset spatula to smooth areas after spooning on the glaze so citris rings were accentuated.
Thanks for the great tips Sadie 🙂
?
I can’t wait to make this! You
made this for a party I had some time ago, and my mouth has been watering ever since! Truly delightful!
Thanks Rach:)
Yummmm, that looks beautiful and I absolutely LOVE lemon cakes! I will try to find that loaf pan too, it certainly adds to the beauty of this. A must try, thank you! xoxo
Thank you Colleen! ?
Oh my!!! I wanna have this right now Hahaa. This looks so amazing
Thank you Smiling Notes!
This looks awesome !!
Thank you Freda:)
Wow, this looks beautiful! And delicious of course! I’m going to have to try making one. I had a lemon bundt cake you made once, not sure if it’s the same recipe, but it was sooo good:-)
Thanks Annie:)
So pretty!
Thank you!