**Thursday Recipe of the Day** Glazed Lemon Bread

10/18/2012 0 Comments A+ a-

Glazed Lemon Bread
Serves: 9

1 1/2 cups All-Purpose flour
1 tsp Salt
1 cup Sugar
Zest of 1 large Lemon or 2 small Lemons
1 tbsp Baking Powder
1/2 cup Whole Milk
2 large Eggs, beaten
1/2 cup Unsalted butter (1 stick), melted
Juice of 1 large Lemon or 2 small Lemons
1/2 tsp Vanilla Extract

~~Lemon Glaze~~
Juice of 1 large Lemon or 2 small Lemons
1/4 to 1/3 cup Sugar (depending on amount of Lemon Juice)

  •  Preheat the oven to 350 degrees.  Grease the bottom and sides of a 9x5 inch loaf pan.  Dust with flour, tapping out the excess.
  • Whisk the flour, salt, sugar, lemon zest and baking powder together in a large bowl and set aside.
  • In a medium bow., beat eggs with milk, butter, lemon juice and vanilla.  Add egg mixture to the dry ingredients and stir until just combined.  Pour batter into prepared loaf pan.
  • Bake until the loaf is golden brown and a tester or toothpick, inserted in the center, comes out clean.  Cook about 45-50 minutes. (DO NOT REMOVE BREAD FROM LOAF PAN).
  • To prepare Lemon Glaze:  While the bread is baking, combine lemon juice and sugar in a small saucepan and stir over medium heat until sugar is dissolved.
  • After removing the bread from the oven (LEAVE IT IN THE PAN), use a long skewer to poke numerous holes in to hot bread, piercing all the way to the bottom.  Slowly drizzle hot glaze over bread and baste top several times.  Allow time between bastings for glaze to soak in.  Let bread cool in pan on a wire rack until glaze is set, about 20 minutes.  Remove from pan and let completely cool on a wire rack.
Recipe adapted from Big Oven!

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