Spring has sprung! And with the arrival of warmer temperatures, we can engage in our annual re-welcoming of all things carrot, asparagus, pea and rhubarb. First up? Carrot C…
Glazed Lemon Bread
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Love citrus in every way, shape and form? Then look no further than this sweet and tangy Glazed Lemon Bread that marries a refreshing citrus flavor with a super-moist texture into one perfectly sliceable loaf.
This simple recipe does double duty as either a breakfast treat or an afternoon snack. It’s dense and buttery like a pound cake but moist and tender like everyone’s favorite quickbread. (Looking at you, banana bread!) Just imagine a cake-slash-bread hybrid that’s doused with lemon glaze for the perfect balance of sweet and sour flavors.
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Glazed Lemon Bread
- YIELD: 1 (9-inch) loaf
- For the bread:
- 6 Tablespoons unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons lemon zest
- For the glaze:
- 1 cup confectioners’ sugar
- 3 Tablespoons fresh lemon juice (adjust to taste)
- 1 teaspoon lemon zest
Make the bread:
Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper (leaving an overhang on the two longer sides) then grease the parchment paper lightly with cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating between each addition.
In a small bowl, whisk together the flour, baking powder and salt. In a separate small bowl, whisk together the buttermilk, lemon juice and lemon zest. Alternately add the flour mixture and the buttermilk mixture to the stand mixer, beating between each addition. Pour the batter into the prepared baking pan and bake it for about 45 minutes or until a toothpick inserted comes out clean.
Remove the bread from the oven and allow it to cool for 15 minutes in the pan. Using the parchment paper overhangs, transfer the bread to a cooling rack, remove the parchment paper and allow the bread to cool completely before topping it with the glaze (recipe follows).
Make the glaze:
Sift the confectioners’ sugar into a small bowl then stir in the lemon zest. Start by whisking 2 tablespoons of lemon juice into the sugar until you have a smooth, pourable glaze. If the glaze is still too thick, stir in more lemon juice 1 teaspoon at a time until it reaches a pourable consistency.
Pour the glaze atop the completely cooled bread. Allow the bread to sit for 30 minutes before slicing and serving.
Recipe adapted from King Arthur Flour.
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