WILLIAMS SONOMA'S LEMON BREAD
Yummy. Thats all I can say :) and super easy. I almost ate the whole thing by myself, then I remembered I not the only one who lives in my house! Ooops!
Provided by Mizchella
Categories Quick Breads
Time 50m
Yield 1 loaf, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease and flour 1 lb. loaf pan.
- In a bowl, stir and toss together flour, baking powder and salt. Set aside.
- Using an electric mixer with the flat beater attached, beat sugar and butter on medium speed until blended, 2-3 minutes. Add eggs one at a time, beating well after each addition.
- Reduce speed to low and add the flour mixture along with the milk and lemon zest. (I decided to add some juice to make it more lemony -- Taste the batter and use your own judgement.) Add juice. Beat until blended and smooth, stopping to scrape down sides. Stir in pecans.
- Spoon batter in prepared pan and bake until toothpick inserted of loaf comes out clean, 40-55 minutes. (My oven tends to get a little hot, just keep your eyes on it at the end).
- Lemon Syrup: In a small bowl, combine the sugar and lemon juice. Set aside, stirring occasionally; dont worry if the sugar does not dissolve completely.
- Remove bread from oven and transfer pan to wire rack. Using a fork, gently poke the top in several places. Stir the syrup, then slowly drizzle over the hot bread. Let the bread cool in the pan for 15 minutes then turn loaf out (loosening it with a knife around the sides helps) onto the rack, top side up, and let cool completely.
Nutrition Facts : Calories 323.9, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 218.3, Carbohydrate 47.8, Fiber 0.6, Sugar 31.5, Protein 4.2
LEMON-BLUEBERRY DRIZZLE BREAD
This easy quick bread is one of our most beloved recipes. It has a triple dose of lemon flavor: zest in the batter, syrup that you brush on while the bread is still warm, and a sweet lemon glaze drizzled over the top. Enjoy a slice with a steaming cup of tea any time of day.
Provided by Williams-Sonoma Editors
Number Of Ingredients 12
Steps:
- Position a rack in the middle of the oven and preheat to 350° F (180° C). Butter and flour a 9-by-5-inch (23-by-13-cm.) loaf pan.
- In a bowl, sift together the 1 1/2 cups flour, baking powder and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar and lemon zest on medium-high speed until lightened. Add the eggs one at a time, beating until each is incorporated. Add the milk and vanilla and stir until blended. Add the dry ingredients and stir just until blended. In a small bowl, toss the blueberries with the 1 teaspoon flour. Gently stir into the batter.
- Scrape the batter into the prepared pan. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 50 minutes. Transfer the bread to a wire rack set over a rimmed baking sheet and let cool in the pan for a few minutes, then turn out onto the rack.
- While the bread is baking, make the syrup: In a small saucepan, boil the lemon juice and granulated sugar over medium heat until syrupy, about 2 minutes. Remove from the heat. Using a wooden skewer, pierce the sides and bottom of the bread all over. Brush the bread generously with the syrup.
- To make the glaze, in a small bowl, stir together the confectioners' sugar and lemon juice. When the bread is completely cool, drizzle the glaze over the top.
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