SUPER MOIST LEMON LOAF
A moist and delicious lemon loaf recipe that is an easy quick bread recipe full of intense lemon flavor.
Provided by Eats By The Beach
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 9×5-inch loaf pan. Set aside.
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk together the yogurt, eggs, sugar, lemon zest, lemon juice, lemon and vanilla extracts until smooth and creamy.
- Stir in the dry ingredients until just combined. Do not over mix.
- Pour the batter into the prepared pan. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven. Let cool in the pan for 10 minutes.
- Meanwhile, stir together the juice of 1 lemon and the powdered sugar.
- After 10 minutes, carefully invert the loaf onto a cooling rack.
- Brush the lemon simple syrup onto the warm loaf. Repeat until the syrup is gone.
- Allow the loaf to cool completely.
- In a small bowl, combine the powdered sugar, lemon juice and heavy cream until smooth. Pour over the cooled loaf.
- Allow the glaze to dry for at least one hour before cutting into slices.
Nutrition Facts : ServingSize Serves 8
LEMON BREAD
I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. -Kathy Scott, Lingle, Wyoming
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
OLD-FASHIONED LEMON BREAD
This is a wonderful bread that goes very well with tea. I like this recipe over other lemon bread recipes I've found because the glaze is allowed to saturate the bread all the way through.
Provided by Hey Jude
Categories Quick Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Grease and flour-dust a 4 1/2 by 8 1/2-inch loaf pan; preheat oven to 350°.
- In a large bowl, stir together flour, sugar, baking powder, and salt; in a small bowl, beat eggs with milk, oil and lemon peel.
- Add egg mixture to flour mixture; stir just until blended and spread batter in prepared loaf pan.
- Bake until a wooden pick inserted in the center comes out clean, about 45-50 minutes; meanwhile, prepare lemon glaze.
- Using a long wooden skewer, poke numerous holes in hot bread, piercing all the way to the bottom.
- Slowly drizzle hot glaze over bread; let cool in pan on a wire rack for 15 minutes then remove from pan and let cool completely on rack.
- Lemon Glaze: In a small pan, combine lemon juice and sugar; stir over medium heat until sugar is dissolved.
Nutrition Facts : Calories 242.9, Fat 10.3, SaturatedFat 1.8, Cholesterol 36.7, Sodium 144.4, Carbohydrate 35.3, Fiber 0.5, Sugar 22.4, Protein 3
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