Sunday, April 5, 2009

Glazed Lemon Bread

I seem to be on a lemon kick these days with my baking. I needed something small to make for a friend's birthday who did not want a big fuss over a cake, so I'm hoping a few slices of this might work. For some reason this sunk in the middle but it didn't affect the taste. It could have been because in between baking this I was having a stand down with a gecko in my kitchen. He didn't have a nice accent like the Geico gecko, or I would have let him stay......:o)


1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup granulated sugar
2 teaspoons lemon zest
1 tablespoon baking powder
1/2 cup milk
2 large eggs
1 stick butter, melted
2 tablespoons lemon juice
1 teaspoon vanilla

Juice of 1 large lemon
1/3 cup granulated sugar

Grease and flour a 9 x 5 loaf pan. Preheat oven to 350 degrees.

Combine flour, salt, baking powder, and lemon zest in a bowl. In another bowl mix eggs, melted butter, milk, lemon juice, and vanilla. Add dry ingredients. Pour into prepared pan. Bake at 350 degrees for 40-50 minutes until golden brown and knife inserted in middle comes out clean. Leave in pan.

Prepare glaze by combining sugar and lemon juice in a pan and heating on medium heat until sugar is dissolved.

Poke holes in bread and drizzle glaze over bread while still in the pan. Leave in pan for about 15 minutes until glaze is soaked in. Remove from pan and let finish cooling.


Bellini Valli said...

Lemon beats chocolate for me as the #1 flavour a 100 times over:D

Katy said...

LOL about the lemon kick; I do the same thing. I'm still on a bit of a lemon kick, but now I think it's more citrusy and fruity in general.

Your lemon bread looks fine. I'm sure your friend appreciated your thoughtfulness. I know I would.

Abby said...

I think that's a very sweet compromise! Lovely color.

Anj said...

Hi Katy: I think citrusy and fruity are good any time. Like Val, I prefer those flavors over chocolate.

Emily said...

A glazed lemon bread sounds just delicious. I've been craving something lemony lately.

I can't tell if it's really that sunken in. I've had that happen a lot. But who cares if it tastes wonderful?