Lemon Bread Recipes

LEMON TEA BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Butter and flour a 9 by 5 inch, 3-inch deep loaf pan.
• To make the bread, whisk together the eggs, lemon zest, and juice, salt, and granulated sugar in a large bowl. Fold in the creme fraiche, flour, and baking powder. Gently fold in the melted butter, mixing just until combined.
• Pour the batter into the prepared pan. Bake for 8 minutes, then lower the oven temperature to 325 degrees F and bake for a further 25 to 30 minutes, or until a wooden skewer inserted in the center comes out clean. Leave to cool in the pan for 5 minutes before turning out onto a wire rack.
• To make the frosting, sift the confectioners' sugar into a large bowl. Add the lemon juice and salt, and stir until smooth. Adjust the sweetness by adding more lemon juice or more sugar as required. Drizzle the frosting over the warm bread and allow to set before serving.

GLAZED LEMON BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.
• In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.
• Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan.
• Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.
• In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.

GOLDEN LEMON BREAD

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack., Combine the glaze ingredients; immediately pour over warm bread. Cool completely before removing from pan.

OLD-FASHIONED LEMON BREAD

Steps:

• 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.

LEMON BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.