Monday, March 1, 2010

Lemon Bread

When I think of Lemon Bread, I cringe a little. I am not a fan of citrus, orange juice is even a little to acidic for me. So, I saw this and thought I'd give it a try. I wouldn't call it lemon bread really. It's almost more of a cake texture with some lemon glaze. To be more specific it's like a pound cake, it's moist, it's easy to make and it's pretty tasty. PLUS the lemon flavor is not too overwhelming.

Ok let's start of with those ingredients:

For the 'bread':

1/2 cup shortening
3/4 cup sugar
2 eggs
1-1/2 cups flour
1-1/2 tsp baking powder
1/2 salt
3/4 cup milk

For the Glaze:

1/2 cup powdered sugar
2 tsp grated lemon peel
2 Tbsp lemon juice

Ok, let's start with creaming together the sugar and shortening, until it's pretty fluffy. (Sorry, the lighting in my kitchen is quite bad).

Then you'll add your eggs, one at a time. You should add one egg, then wait until it's all mixed in then add the other. It makes it a little smoother.

Then you'll want to combine your flower, baking powder and salt. Add that into your mixing bowl alternating with milk. You should always start and end with your dry ingredients.

You'll then add your mixture to your loaf pan (mine was a little large) the website says use a 9x4 inch pan though. Prior to pouring you should spray down you pan with some Baker's Joy.

You'll cook it for 45 minutes at 350 degrees or until it tests done. (you can see my little test spot in the picture here).

While the loaf is cooking go ahead and start your glaze. Pour your sugar in a small bowl along with 2 Tbsp of Lemon Juice. With a microplane grater you'll zest your lemon peel. I just eyeball it and zest it into the bowl.

While the loaf is warm (and still in the pan) pour the glaze over the loaf and try and spread it evenly. Let it cool then remove it from the pan and enjoy!

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