Sweet Lemon Bread

This bread is absolutely amazing. I love baking quick breads like this one because I don't have to wait for it to rise before I can stuff my face with it. It ends up being solid enough to eat by hand making it perfect for a quick breakfast, addition to a lunch, snack or a yummy dessert.

Prep: 15 min

Bake: 55 min



1 3/4 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 large lemon

1/2 unsalted butter, at room temperature

1 1/4 cups granulated sugar

2 eggs

1 tsp vanilla

2/3 cup milk

1. Preheat oven to 350*F. Oil a 9x5 in loaf pan.

2. In a bowl, use a fork to stir four with baking powder and salt. Stir in grated half a lemon.

3. In a seperate bowl, use an electric mixer on medium to beat the butter. Gradually beat in 1 cup of the sugar. Beat for 2 min. Beat in eggs, vanilla and milk.

4. Using a wooden spoon, stir in flour mixture just until batter is moist. Don't overmix. Pour into the loaf pan and smooth the top.

5. Bake in the center of the oven until golden and a skewer comes out clean, 55-56 min. The top cracking is normal as the top sets before the bread has fully risen.

6. While the loaf is baking take your lemon and squeeze about 3 Tbs juice into a small bowl. Stir in 1/4 cup sugar but don't worry if sugar doesn't fully dissolve.

7. When your loaf is fully baked, remove from oven and place pan on a rack. Immediately use a skewer or fork to poke several holes into the loaf. Drizzle or  brush half of the glaze onto the loaf and let sit 10 min. After running a knife around the sides of the bread, turn out loaf then place top side up on cooling rack. Drizzle or brush remaining glaze over the loaf.

8. Dig in!

As a side note, Cocoa Bean seems to have taken a liking to the smell of lemon.