Tangy Lemon Bread with a Light Glaze
Can you smell this lemony goodness?
Lean into the screen---inhale deeply and .....aaah....imagine you have just baked this. Your home will intoxicate all who enter.
Small Holes so Glaze Can Dribble Inside
Lemons are on of my favorite citrus fruits. It may sound silly but just the sight of one makes me smile. And when one is cut open, the room is suddenlty filled with the refreshing feel and smell of springtime even if there are inches of snow on the ground.
This lovely fruit is so versatile that it can be used to enchance savory dishes and give that unexpected tang to a cookie or bread. Experimenting with it will often yield new and surprising dishes to serve to your family.
A few dipped and few drizzled with glaze
The aroma swirling in your kitchen when you are preparing these fresh, juicy lemons is intoxicating and causes your senses and causes your salivary glands to get ready for something divine.
Lemon Cake Pie
Lemon cake pie is a totally different dessert that is as tasty with the last bite as it is with the first.http://pstraubie48.hubpages.com/hub/lemon-cake-pie-with-lemon-graham-cracker-crust
A Little Tang & and a Little Sweet..what a Comination
The lemon bread loaf and just-a-bite lemon breads will hit the spot. This bread has a lovely, tender texture with a slight crisp outer layer. It is not too sweet which is a refreshing change from many fruit breads. The simple glaze that is added after they are baked and cooled adds a nice little taste of sweet without the overkill of too much sugar.
Please allow time to prepare this. It does take more time than some of the breads as the lemons must be squeezed, the sugar and lemon glaze simmer for a bit, and other preparations made. It is not a hurry-up bread. The plus is that it is delightful and it can be frozen. Allow to cool and place in freezer container or freezer bags and stash in the fridge for a day when company shows up unexpectedly or you wish to surpise your family with an extra special treat.
Easy, uncomplicated directions make this a treat you will often come back to ...make extra batches and freeze...make the glaze when you are ready to serve.
- 1 3/4 sticks butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 teapoons grated lemon peel
- l teaspoon vanilla
- 3/4 cup skim milk
- 1/2 teaspoon baking soda
- 1/2 cup lemon juice
- 1 teaspoon sea salt
- 2 cups unbleached, unbromated flour
- for glaze
- 3-4 teaspoons 1-2 cups lemon juice
- about 1/3 cup water
Just out of the Oven
- Preheat oven to 350. Grease loaf pan. If you have a mini-bar pan as shown in photo, get it out to use; you can also make these as a muffin in a regular muffin pan. You need to adjust time for both the mini-bar pan and muffins.
- Mix 2 sticks softenend butter and sugar well with your mixer for about five minutes.
- Add eggs one at a time and mix well after each addition.
- Sift dry ingredients together.
- Mix milk, lemon juice, and vanilla together.
- Add flour alternately with milk. Blend gently between additions.
- Scoop into loaf pan. If using the mini-bar pan for just-a-bite, scoop about 2 tablespoons of batter into each cup. Bake those for about 25 minutes. Bake the loaf for about 50 minutes.
- When cooled, poke holes with a skewer if desired. Drizzle glaze over all. Let dry. Try not to eat them all yourself.
- For the glaze; mix confecitoner's sugar and lemon juice and enough water to make a nice thin glaze. Mix well. Another way to make it is to: place l cup granulated sugar, 1/3 cup water, and lemon juice in a sauce pan and let cook till syrupy. Remove from heat and stir in confectioner's sugar.
Very Light Drizzle of Glaze
|Serving size: 1 slice or 2 just-a-bites|
|Calories from Fat||81|
|% Daily Value *|
|Fat 9 g||14%|
|Saturated fat 3 g||15%|
|Carbohydrates 30 g||10%|
|Sugar 17 g|
|Fiber 0 g|
|Protein 4 g||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
© 2012 Patricia Scott