Lemony Lemon Bread Recipes

SUPER MOIST LEMON LOAF

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9×5-inch loaf pan. Set aside.
• In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
• In a large bowl, whisk together the yogurt, eggs, sugar, lemon zest, lemon juice, lemon and vanilla extracts until smooth and creamy.
• Stir in the dry ingredients until just combined. Do not over mix.
• Pour the batter into the prepared pan. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven. Let cool in the pan for 10 minutes.
• Meanwhile, stir together the juice of 1 lemon and the powdered sugar.
• After 10 minutes, carefully invert the loaf onto a cooling rack.
• Brush the lemon simple syrup onto the warm loaf. Repeat until the syrup is gone.
• Allow the loaf to cool completely.
• In a small bowl, combine the powdered sugar, lemon juice and heavy cream until smooth. Pour over the cooled loaf.
• Allow the glaze to dry for at least one hour before cutting into slices.

BEST HOMEMADE LEMON BREAD

Steps:

• Pre-heat oven to 350° (180° celsius), grease and flour a 9x5 inch loaf pan.
• In a large bowl whisk together the flour, baking powder, salt and 1 1/4 cups of sugar, add the softened butter and with a pastry blender or fork blend together until the mixture resembles coarse crumbs. Stir in the lemon zest.
• In a small bowl add the eggs and beat lightly with a fork, add the milk and beat until combined. Pour the wet ingredients into the dry ingredients and stir just until the flour is moistened. Do not over mix.
• In prepared loaf pan add the batter and bake for approximately 60 minutes, (this all depends on the oven, could be a little more or a little less) or until tooth pick comes out clean. Cool 15 - 20 minutes then move to a wire rack to cool completely.