Lemon Loaf with Lemon Icing Drizzle ~ Since moving to a temporary house a few months ago, ALL of my recipe books are still packed away and in storage. I didn’t want to unpack anything that wasn’t necessary, only to have to repack it in a few months.
I remember packing my treasured recipes thinking, well if I need a specific recipe, I’ll just check the blog. Most of my often used recipes are there.
Well, you can imagine my surprise when yesterday I decided to make Lemon Bread (or Loaf) whatever you like to call it, went to the blog, searched Lemon Bread AND Lemon Loaf and…nothing…!
The recipe I use is my mom’s and I would have sworn it was on the blog. But it’s not. So today I had to rectify that oversight. My mom’s Lemon Bread (she always called it a bread) is famous in our family, it’s so good!
Luckily I had a photo of her recipe on my computer so was able to recreate it from that. No need to dig through 53 still packed boxes looking for my recipes…phew!
Although I don’t ALWAYS do it, I try to and I’m a big believe in “Mise en place”. Mise en place is a French term for having all ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly.
Plus, and this is why I do it, you know before starting to bake or cook that you have all the ingredients on hand. Nothing worse than having to run out to the store mid bake to buy milk or butter!
In a large bowl cream sugar and butter until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition.
Always sift your dry ingredients to evenly combine. You can do this with a conventional sifter, a wire sieve or by mixing the ingredients with a whisk.
Add lemon zest and whisk some more to evenly distribute.
Pour the batter into a greased loaf pan and spread evenly. Bake as directed.
If using the drizzle, while the loaf is cooling, make the drizzle. It should end up being a bit drippy, like shown above.
- 1 cup white sugar
- ½ cup butter softened
- 2 eggs
- 1½ cups flour
- 2 tsp. baking powder
- ¼ tsp salt
- zest of 1 large or two medium lemons
- ½ cup milk
- ⅓ cup granulated sugar
- Juice of one lemon
- DRIZZLE (optional)
- 1 cup icing sugar
- 2 Tbsp. softened butter
- freshly squeezed
- 1 Tbsp. lemon zest
- Preheat oven to 350F. Spray a 8 x 4-inch loaf pan with cooking spray, or grease and flour the pan; set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in the eggs, one at a time.
- In a separate bowl combine the flour, baking powder, salt, and zest. Stir with a fork or whisk to combine.
- Gradually stir flour mixture into creamed mixture alternately with milk, beating gently after each addition until just combined. Don't overbeat.
- Pour into loaf pan. Bake for 50 - 60 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 15 minutes before removing from the pan to cool completely.
- Blend the ⅓ cup granulated sugar and the juice of one lemon in a small saucepan. Heat gently to dissolve and spoon over the loaf/bread while it is still warm and before removing from the pan.
- DRIZZLE (optional)
- Put icing sugar and softened butter in a mixer and blend until well combined.
- Gradually add enough milk to make a medium consistency frosting.
- Using a spoon drizzle frosting over completely cooled loaf.
- Slice and enjoy!
As always, if you have any questions at all, please don’t hesitate to ask. I will do my very best to answer.
What is your favourite sweet bread to make?