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Lemon Bread

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This Lemon Bread is a moist and tender loaf bursting with fresh lemon flavor, topped with a sweet and tangy lemon glaze. It’s an easy-to-make quick bread that pairs perfectly with a cup of tea or coffee.

Ingredients

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For the Bread:

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice

Instructions

 

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easier removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk together the sugar and eggs until well combined. Add the vegetable oil, sour cream, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
  5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can tent it with aluminum foil during the last 10-15 minutes of baking.
  6. Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
  7. Prepare the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed.
  8. Glaze the Bread: Once the bread is completely cooled, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.

Notes

  • Storage: Store the glazed lemon bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the unglazed bread for up to 3 months; just wrap it tightly in plastic wrap and aluminum foil. Thaw at room temperature and glaze before serving.
  • Variations: For an extra burst of flavor, you can add poppy seeds to the batter. Alternatively, substitute the lemon juice and zest with orange for a citrusy twist.

Find it online: https://ukfinda.com/lemon-bread/