The taste of the bread is amazing. The ONLY thing I didn't like about this was the glaze. I believe it made it way too tangy - sweet and sour. The consistency also seemed a little soggy once I applied it. On the other hand, others who tried it thought it was great. Guess it just depends on your sweet tooth! Either way, I'll be making it again without this topping.
Lovely Lemon Loaf
Ready for a tea party? A baby or wedding shower? Maybe you just want to bake something special for breakfast? We have the perfect recipe-these comforting goodies pair well with a cuppa, a large mug of joe or a tall glass of cold milk. Each one is simple enough for even a novice baker and-we promise-absolutely delicious!
More From Allyou
- Calories: 420
- Fat: 18g
- Saturated fat: 10g
- Protein: 5g
- Carbohydrate: 59g
- Fiber: 1g
- Cholesterol: 161mg
- Sodium: 207mg
- 1 1/2 sticks (6 oz.) unsalted butter, softened
- 2 cups sugar
- 1 tablespoon finely grated fresh lemon peel
- 4 eggs plus 1 egg yolk, at room temperature
- 3 tablespoons milk
- 2 tablespoons plus 1/2 cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- Confectioners' sugar for dusting, optional
- Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan, then line with an 18-inch-long sheet of parchment or wax paper (letting ends hang over long sides of pan). Butter parchment.
- Using an electric mixer, cream butter, 1 1/2 cups sugar and lemon peel at high speed for 5 minutes. Add eggs and yolk one at a time, beating well after each addition. Beat in milk, 2 Tbsp. lemon juice, vanilla extract, baking powder and salt at medium speed. Mix in flour at low speed until batter is smooth. Scrape batter into pan, smooth top and bake until a tester comes out clean, about 1 hour.
- Meanwhile, make glaze: In a small bowl, whisk remaining 1/2 cup sugar and 1/2 cup lemon juice until sugar dissolves.
- Let cake cool in pan for 10 minutes, and then grasp parchment paper on sides to transfer cake to a rack. Prick top of cake all over with a toothpick. Brush one-quarter of glaze on loaf; let sit for 5 minutes. Repeat two times (reserving last quarter of glaze) and then let cake cool completely. Remove cake from paper and place it on a platter. Brush top with remaining glaze. Sift confectioners' sugar over top if desired.
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