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.
Add 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.
Preheat oven to 350F.
Lightly 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.
Remove 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.
Put 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.
In a bowl, put the lemon sugar and butter. Cream until light and fluffy with a mixer for a 5 minutes.
Add 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.
Whisk 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.
Turn 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
Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles, and allow to fully cool on a rack.
The 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.
Spread the glaze over the cooled bread.
0 servings