This is the BEST lemon recipe - it is bursting with fresh lemon flavor in both the bread and the glaze. There is definitely no lack of lemon in this bread!
Keyword: Bread, Breakfast
Author: Eva Bakes
zest of 1 lemon
½cup (1 stick)unsalted buttersoftened
1 and ¼cupgranulated sugar
3large eggsroom temperature
½cupfreshly squeezed lemon juiceI used the juice from 1 lemon
juice and zest from 1 lemon
Preheat your oven to 350°F. Grease or line a standard 9"x5" loaf pan and set aside.
In a medium sized bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until light and fluffy, about 2-3 minutes. Add the sugar and continue beating for another 1-2 minutes until well incorporated.
Turn the mixer to low and add in the eggs one at a time.
Add the lemon juice and lemon zest. The batter will curdle, and that is OK and expected.
Alternate adding the flour and the milk, beginning and ending with the flour. Mix until everything just comes together. Do not over mix.
Bake in your preheated oven for 60-75 minutes or until a toothpick inserted in the middle comes out clean.
Allow the bread to cool slightly before cooling completely on a wire rack.
Once the bread is cool, make the glaze. Combine the lemon juice, half of the zest and powdered sugar in a small bowl. If the glaze is too runny, add more powdered sugar. If it's too thick, add more lemon juice (milk can work as well, in a pinch). Pour this on top of the loaf and sprinkle on the remaining lemon zest.
Allow the glaze to set before slicing and serving.
Leftover bread should be stored in an airtight container at room temperature and will keep for several days.Source: Barely adapted from She Loves Biscotti