LEMON LOAF




 
to make this beautiful cake you will need :


Lemon bread

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup softened unsalted butter

1 cup granulated sugar

3 large eggs

1/2 teaspoon vanilla extract

1 teaspoon lemon extract*.

Zest of 1 large lemon or use 1 1/2 lemons if you don't have lemon extract

2 tablespoons lemon juice

1/3 cup sour cream also works

Lemon concentrate

1 cup powdered sugar, add more until desired consistency is reached

1 tablespoon lemon juice

1 tablespoon cream or milk

INSTRUCTIONS

Lemon Bread

Preheat the oven to 350F degrees. Butter and flour an 8 x 4-inch baking pan, or line it with parchment paper.


In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

In a separate bowl, beat the butter and sugar until fluffy - this will take at least 3 minutes.


Beat in the eggs, one at a time. Then mix in the vanilla extract, optional lemon extract, lemon zest and lemon juice.


With the mixer on low speed, mix in about half of the flour mixture, followed by about half of the buttermilk. Turn off the mixer and scrape down the sides of the bowl.

Repeat the process with the remaining flour mixture and buttermilk.


Pour the batter into the prepared pan and bake for 50-60 minutes. It is done when an inserted toothpick comes out clean and the top feels firm to the touch. If the top is too browned after about 30-40 minutes, place aluminum foil over the top and continue baking.


Cool the loaf completely before topping (otherwise the topping will melt through the cake and come off the sides). 


Lemon Topping


In a medium bowl, whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Add more powdered sugar or cream if needed for desired consistency.

Remove the cooled bread from the pan and pour over the top. 


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