Glazed Lemon Bread

 

to a slice of moist Lemon Glazed Bread 

Cook's Notes: An old-fashioned quick bread made with fresh lemons and a simple tart glaze that soaks into the crust, creating an irresistible treat. The recipe was adapted from amindfulmom.com  . One tablespoon of poppy seeds could be added to the batter, creating a poppy seed lemon quick bread.  

Lemon Bread Batter Ingredients:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon table salt
• ½ cup unsalted butter, softened
• 2 large eggs at room temperature
• 1 cup granulated sugar
• ½ cup buttermilk 
• 2 tablespoons lemon zest ~2 large lemons
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon almond extract
• Toasted coconut and almonds to equal 1/3 cup 

Lemon Glaze Ingredients

• 2 tablespoons lemon juice=2 large lemons
• 1/3 cup powdered sugar 
• 1 teaspoon butter
• 1/4 teaspoon almond extract 

Directions: 

• Position an oven rack in the center of the oven and preheat the oven to 350℉ (175℃). Generously grease a 8.5 by 4.5-inch loaf pan on the bottom and sides of the loaf pan. 
• In a medium bowl, sift together 1½ cups all-purpose flour, ¼ teaspoon table salt, and 1 teaspoon baking powder, and whisk to evenly distribute salt and baking powder.
• In a large mixing bowl, beat ½ cup unsalted butter and 1 cup granulated sugar on medium-high speed until light and fluffy. This should take about 2-3 minutes. Once pale and fluffy, mix in 2 large eggs until combined.
• Add the sifted dry ingredients, ½ cup buttermilk, the almond/coconut mixture, and 2 tablespoons lemon zest to the creamed butter and sugar. Gently fold together until the ingredients are just combined, taking care not to overmix.
• Transfer the prepared batter to the prepared loaf pan, spreading it into an even layer.
• Bake for 45 minutes or until a toothpick inserted into the center comes out mostly dry or with a few crumbs. If you are using a metal baking pan begin checking on the bread after 40 minutes.
• While lemon bread is baking, whisk together the lemon glaze until smooth.
• After the bread is baked, place the pan on a cooling rack. Use a skewer to poke holes halfway down into the loaf. 

• Pour the glaze over the lemon bread. Let the bread sit in the loaf pan for 10 minutes.
• After 10 minutes, loosen the sides of the bread from the edges of the pan with a butter knife, then remove the bread from the pan and transfer it to a cooling rack to finish cooling completely before slicing and serving.

Notes:
Room-temperature eggs and butter are recommended for the best results.
Lemons: Be sure to use only FRESH lemon juice for this recipe. This recipe will require about 2 fresh lemons (their zest and juice).

SPREAD JOY-SHARE A SLICE OF LEMON BREAD WITH A FRIEND