Prep 15 mins
Cook 50 mins
This is a wonderful bread that goes very well with tea. I like this recipe over other lemon bread recipes I've found because the glaze is allowed to saturate the bread all the way through.
- 1 1⁄2 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 eggs
- 1⁄2 cup milk
- 1⁄2 cup salad oil
- 1 1⁄2 teaspoons grated lemons, rind of
- 4 1⁄2 tablespoons lemon juice
- 1⁄3 cup sugar
- Grease and flour-dust a 4 1/2 by 8 1/2-inch loaf pan; preheat oven to 350°.
- In a large bowl, stir together flour, sugar, baking powder, and salt; in a small bowl, beat eggs with milk, oil and lemon peel.
- Add egg mixture to flour mixture; stir just until blended and spread batter in prepared loaf pan.
- Bake until a wooden pick inserted in the center comes out clean, about 45-50 minutes; meanwhile, prepare lemon glaze.
- Using a long wooden skewer, poke numerous holes in hot bread, piercing all the way to the bottom.
- Slowly drizzle hot glaze over bread; let cool in pan on a wire rack for 15 minutes then remove from pan and let cool completely on rack.
- Lemon Glaze: In a small pan, combine lemon juice and sugar; stir over medium heat until sugar is dissolved.
This bread is wonderful! It is so moist, and saturated with lemon flavour. I really like heating the glaze to melt the sugar. It goes on so smoothly, unlike the usual method which is "grainy" from the unmelted sugar.
What an awesome loaf of lemon bread! I made a couple of very small changes. I thought 1 teaspoon of baking powder was a little much for 1 1/2 cups of flour and I like using buttermilk in these kinds of recipes, so I used 1/4 teaspoon of baking powder and 1/4 teaspoon of baking soda and 1/2 cup of buttermilk. I also added 2 tablespoons of fresh lemon juice to the batter per Kittencal's suggestion. I have an irrational fear of zesting, so I left out the rind. I stirred the sugar in with the liquids and then added the flour mixture. It took 50 minutes exactly, rose beautifully and had a nice rounded top. I turned it out of the pan right away (it released like a dream) and put it on a foil covered rack, poked the holes and then poured the hot glaze over it. When I sliced into it, it had a lovely texture. Hey Jude, thanks for a fantastic recipe! It's a keeper and I will be making it again!
I thought this bread was pretty good, easy to make, and moist. I liked it but did not love it. I might try again. Good tea bread. I used fresh lemons picked from the tree and that was a good addition-wouldn't even attempt without fresh real lemon-that is what makes the bread. I guess have to admit I like sweet things too much and if I had to say, this was just not sweet enough for me-sorry to say but true.