Lemon loaf is like a smile with a frosting on it. This easy peasy lemon squeezy loaf will be a welcome guest at your next coffee break.
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
INGREDIENTS
1 Lemon
¾ cup White Sugar
2 sticks Butter, cut into blocks (pref unsalted but you can use salted and omit the 1/2 tsp salt listed)
1 ¾ cups Flour
½ tsp saltOnly add if using unsalted butter
½ cup ButtermilkSee direction to make your own buttermilk
Lemon glaze
1 cup Powdered Sugar
1 Lemon, squeezed
DIRECTIONS
Make your own buttermilk
1Add 1 tablespoon of fresh lemon juice to a cup of milk. Let sit for 15 minutes. While this doesn’t result in the thick cultured style buttermilk you find at the commissary, it works in a pinch.
Directions
3Lightly butter a 9x5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing.
4Remove the peel (zest) from the lemon with a vegetable peeler. or sharp knife. You want to remove just the yellow part of the peel, try to avoid getting the bitter white part.
5Put the sugar and lemon peelings in a food processor and process until the peels are completely incorporated into the sugar.
If you do not have a food processor, finely grate the lemon peel into the sugar.
6In a bowl, put the lemon sugar and butter. Cream until light and fluffy with a mixer for a 5 minutes.
7Add the eggs, one at a time, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes.
8Whisk together the flour, baking powder, and salt and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don't over beat.
9Turn the cake batter into the prepared pan, spread out evenly, and bake on the center rack for 45 minutes, or until fully risen. If needed, bake for an additional 3 - 5 minutes
10Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles, and allow to fully cool on a rack.
To make the glaze
11The hardest part is waiting for the lemon bread to cool before adding the glaze.
Whisk together the powdered sugar with enough lemon juice to make a thick glaze. Start with 1 tablespoon and add more as necessary.
12 Spread the glaze over the cooled bread.
Ingredients
1 Lemon
¾ cup White Sugar
2 sticks Butter, cut into blocks (pref unsalted but you can use salted and omit the 1/2 tsp salt listed)
1 ¾ cups Flour
½ tsp saltOnly add if using unsalted butter
½ cup ButtermilkSee direction to make your own buttermilk
Lemon glaze
1 cup Powdered Sugar
1 Lemon, squeezed
Directions
Make your own buttermilk
1Add 1 tablespoon of fresh lemon juice to a cup of milk. Let sit for 15 minutes. While this doesn’t result in the thick cultured style buttermilk you find at the commissary, it works in a pinch.
Directions
3Lightly butter a 9x5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing.
4Remove the peel (zest) from the lemon with a vegetable peeler. or sharp knife. You want to remove just the yellow part of the peel, try to avoid getting the bitter white part.
5Put the sugar and lemon peelings in a food processor and process until the peels are completely incorporated into the sugar.
If you do not have a food processor, finely grate the lemon peel into the sugar.
6In a bowl, put the lemon sugar and butter. Cream until light and fluffy with a mixer for a 5 minutes.
7Add the eggs, one at a time, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes.
8Whisk together the flour, baking powder, and salt and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don't over beat.
9Turn the cake batter into the prepared pan, spread out evenly, and bake on the center rack for 45 minutes, or until fully risen. If needed, bake for an additional 3 - 5 minutes
10Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles, and allow to fully cool on a rack.
To make the glaze
11The hardest part is waiting for the lemon bread to cool before adding the glaze.
Whisk together the powdered sugar with enough lemon juice to make a thick glaze. Start with 1 tablespoon and add more as necessary.
12 Spread the glaze over the cooled bread.
Fish Food
