Glazed Lemon Bread

By Thom7747

Very lemony, very tasty and very easy to make. My mother once won a contest with her Glazed Lemon Bread recipe. It's a wonderfully moist bread, saturated with lemony flavor, that's great for breakfast, as a dessert or just as a snack. I prefer my mother's recipe over other lemon bread recipes because the glaze is allowed to saturate the bread all the way through...also, heating the glaze to melt the sugar helps it go on smoothly, unlike the usual method which is "grainy" from unmelted sugar.

"I was looking for a recipe for something more like a pound cake. So the texture kinda surprised me, although it is called bread! For bread, it is VERY good. Letting it cool completely is very important for preventing it from falling apart when you slice it (I know! Very hard to do!) Flavor is awesome. Kids loved it. Mine sunk in the middle too, don't know if i did something wrong or if that's what it is supposed to do."

Ingredients

• 1 1/2 cups All-purpose flour
• 1 teaspoon Salt
• 1 cup Sugar
• Peel of 1 lemon; grated
• 1 tablespoon Baking powder
• 1/2 cup Whole milk
• 2 large Eggs; beaten
• 1/2 cup Unsalted butter; (1-stick), melted
• Juice of 1 large lemon
• 1/2 teaspoon Vanilla extract
• Lemon Glaze --
• juice of 1 large lemon
• 1/4 cup Sugar; (up to 1/3 cup) (depending on amount of lemon juice)

Preparation

Step 1

Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess.

Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside.

In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan.

Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.)

To prepare Lemon Glaze: While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved.

After removing the bread from the oven (and still in the pan), use a long wooden skewer to poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times. Allow time between bastings for glaze to soak in. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack.