Glazed Lemon Loaf
Moist Lemon Loaf with an almost crunchy glaze just melts in your mouth and begs for another and another bite!
I guess the month of March is going to be Quick Bread Month at my house. I know it's Nutrition Month and I should probably post something ultra healthy but quick breads are a bit healthier than cake so I feel somewhat justified in baking and eating them. (Fairly weak defense, I know.) So far I've made Banana Date Bread with dates and also with chocolate chips, Orange Bread and Orange Nut Bread and now I'm on to lemon bread or as it's called Glazed Lemon Loaf. Of course, I didn't eat all that lovely bread by myself. I shared quite a bit of it at a community function. But, if I'm honest, I did eat more than my fair share.
Glazed Lemon Loaf is a favourite of mine as I love everything lemon. This recipe comes from the Cream of the West Cookbook that I purchased years ago by sending in a proof of purchase from the bag of flour. I can't remember if it was free or if I had to pay a few dollars. Most of the recipes are very good and I've used the book over and over with great results. This particular quick bread comes together in no time to produce a lovely, moist loaf with a tangy, sweet glaze. And it only gets better by the next day as the glaze soaks into the top layer of the bread. I've changed the recipe just a little to make it even quicker to make. The original recipe called for butter (which I love) but I've replaced it with oil and added a teaspoon of lemon extract to enhance the lemon flavour.Glazed Lemon Loaf
1½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
Grated rind of one lemon
½ cup oil
2 eggs
½ cup milk
1 teaspoon lemon extract
Glaze
Mix until dissolved:
2 tablespoons lemon juice
¼ cup sugar
Preheat oven to 350 degrees. Grease or pan spray an 8½ x 4½ -inch loaf pan. Line the bottom with parchment paper for easy removal.
Into a large bowl, sift the flour, baking powder, salt and sugar. Mix the grated lemon rind through the flour mixture to evenly distribute.
In a smaller bowl, beat oil, eggs, milk and lemon extract together until well blended.
Make a well in the dry ingredients and pour in the liquid ingredients. Lightly mix together until mixture is just blended together. DO NOT beat. The batter may have a few lumps but there should not be a large amount of flour showing.
Scrape the mixture into the prepared loaf pan and bake in the preheated oven 50-60 minutes or until a tester or toothpick comes out clean.
While the loaf is baking, combine the ingredients for the glaze.
Remove loaf from oven and let cool no more than 5 minutes. Drizzle glaze over the top of the hot bread. You may also use a pastry brush to aid in spreading the glaze. Let the loaf cool about 15 minutes to let the glaze soak in and then remove from pan and let rest on baking rack until thoroughly cool.
Store the bread in and airtight container or in a plastic bag. The bread can be cut as soon as it is cool but it will cut and taste better the next day. (I usually cut it right away because I can’t or wont wait but then I get to enjoy it the next few days as the flavour ripens and improves.)
Makes 12-16 slices.
Sift flour, baking powder, salt and sugar together.
Mix the lemon rind thoroughly through the flour mixture.
Beat the eggs, oil, milk and lemon extract together until well blended.
For best flavour use pure lemon extract.
Scrape batter into prepared pan. Bake 350 degrees for 50-60 minutes.
Sweet and tangy all at the same time.
I won't even tell you how many slices I've consumed.
Glazed Lemon Loaf--just mouthwateringly good!
Glazed Lemon Loaf
Lemon quick bread with a sweet, tangy glaze.
Ingredients
- 1½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
- Grated rind of one lemon
- ½ cup oil
- 2 eggs
- ½ cup milk
- 1 teaspoon lemon extract
- Glaze
- Mix until dissolved:
- 2 tablespoons lemon juice
- ¼ cup sugar
Instructions
Preheat oven to 350 degrees. Grease or pan spray an 8½ x 4½ -inch loaf pan. Line the bottom with parchment paper for easy removal.
Into a large bowl, sift the flour, baking powder, salt and sugar. Mix the grated lemon rind through the flour mixture to evenly distribute.
In a smaller bowl, beat oil, eggs, milk and lemon extract together until well blended.
Make a well in the dry ingredients and pour in the liquid ingredients. Lightly mix together until mixture is just blended together. DO NOT beat. The batter may have a few lumps but there should not be a large amount of flour showing.
Scrape the mixture into the prepared loaf pan and bake in the preheated oven 50-60 minutes or until a tester or toothpick comes out clean.
While the loaf is baking, combine the ingredients for the glaze.
Remove loaf from oven and let cool no more than 5 minutes. Drizzle glaze over the top of the hot bread. You may also use a pastry brush to aid in spreading the glaze. Let the loaf cool about 15 minutes to let the glaze soak in and then remove from pan and let rest on baking rack until thoroughly cool.
Store the bread in and airtight container or in a plastic bag. The bread can be cut as soon as it is cool but it will cut and taste better the next day. (I usually cut it right away because I can’t or wont wait but then I get to enjoy it the next few days as the flavour ripens and improves.)
Into a large bowl, sift the flour, baking powder, salt and sugar. Mix the grated lemon rind through the flour mixture to evenly distribute.
In a smaller bowl, beat oil, eggs, milk and lemon extract together until well blended.
Make a well in the dry ingredients and pour in the liquid ingredients. Lightly mix together until mixture is just blended together. DO NOT beat. The batter may have a few lumps but there should not be a large amount of flour showing.
Scrape the mixture into the prepared loaf pan and bake in the preheated oven 50-60 minutes or until a tester or toothpick comes out clean.
While the loaf is baking, combine the ingredients for the glaze.
Remove loaf from oven and let cool no more than 5 minutes. Drizzle glaze over the top of the hot bread. You may also use a pastry brush to aid in spreading the glaze. Let the loaf cool about 15 minutes to let the glaze soak in and then remove from pan and let rest on baking rack until thoroughly cool.
Store the bread in and airtight container or in a plastic bag. The bread can be cut as soon as it is cool but it will cut and taste better the next day. (I usually cut it right away because I can’t or wont wait but then I get to enjoy it the next few days as the flavour ripens and improves.)
Details
Prep time: Cook time: Total time: Yield: 12-16 slices
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