Tuesday, March 8, 2011

Lemon Loaves


We love our lemon in the house.  It isn't quite Easter yet so we are holding off on the Paska and yet lemon seems so springtime to me.  Buy some fresh lemons. . .make a cup of tea ..add a bit of local honey and a slice of lemon and get out your loaf pans.

  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • lemon zest from 4 large lemons
  • 1/4 cup lemon juice
  • 3/4 cup sour milk  (1 teaspoon lemon juice put in a 1 cup measuring cup and filled with milk to 3/4 cup and allowed to sit for 5 minutes)
Lemon Syrup
  • 1/2 sugar
  • 1/2 cup lemon juice
Lemon Glaze
  • 2 cups powdered sugar
  • the remaining lemon juice and enough water to make a thin glaze
  1. Preheat oven to 350 F and spray two  7 1/2 X 4 X 2 loaf pans with cooking spray and line the bottom and two long sides with parchment paper.
  2. Sift together the dry ingredients onto a piece of parchment paper for quick clean up or into a bowl.
  3. In a large mixing bowl, beat together the butter and sugar on medium speed until very light. .several minutes for sure.
  4. Add the eggs one at a time, beating until combined and then the lemon zest.
  5. Combine the wet ingredients and them alternating with the dry ingredients to the butter and sugar mixture until just combined.
  6. Divide the mixture between the two loaf pans and bake until a toothpick comes out clean.. .about 45 - 50 minutes.
  7. While the cake bakes, simmer the syrup ingredients together for just a minute or so until the sugar melts.
  8. When the toothpick comes out clean of the lemon loaf.  Put the pan on a rack to cool for 10 minutes and then remove from pan.
  9. Brush the syrup over all the sides of the loaves until all the syrup has been used up.
  10. Allow to cool completely and make the glaze while you are waiting.
  11. Drizzle the glaze over the loaves and allow it to set.
  12. Serve with a nice cup of tea. . lemon slices and a small pot of honey.

24 comments:

  1. I will be trying this.Lemon is a great taste,especially in a loaf.
    Blessings,Ruth

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  2. I adore lemon loaves. To date, I've never made one that was good enough. (you know, compared with other peoples') But I'll try this one for sure and hope that this is the one!

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  3. Mmmmmmm.........my sister made lemon bread when we were in junior high (many years ago) in Home-Ec class. I have the original recipe printed from a ditto machine but it has worn so lightly that I can't tell what some of the ingredients are! I will be trying this!!! Thanks!!

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  4. I can almost smell that lemon zest! Lovely loaves Lovella!

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  5. Lovella..lovely lemony loaves:)

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  6. Gorgeous loaves! I adore anything "lemon". Thank you for sharing, Lovella. Spring is near! Blessings to all of you.

    K. (Ontario)

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  7. I dodn't suppose you have any of those loaves left? I was thinking of tonite ... they look wonderful.

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  8. I love anything lemon and this sounds absolutely scrumptious! :^)

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  9. My Grandma used to make lemon bread all the time. Sadly, when she passed away, we lost her recipe. Will try this one and see if it is like hers. Makes my heart happy to think of baking lemon bread like Grandma's.

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  10. can poppyseeds be added and if so when would you do it?

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  11. Must add lemons to my shopping list. My mouth is watering!

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  12. I made this this afternoon. In all fairness I must admit I used bottled lemon juice, it was all I had on hand. The loaf turned out ok; not great, but ok. I probably wouldn't make this again. Sorry.

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  13. OH poppyseeds would be fantastic. Fold them in at the end.

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  14. Nana. ..so sorry you didn't find the loaves that great. Try wrapping them and slicing it again tomorrow. I often find that loaves are better the next day.

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  15. Yum...I would love a piece right now.....

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  16. Yum...these look awesome! I will be baking these in the next few days. Nice to see a recipe that reminds me of spring.

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  17. Made this yesterday & it turned out great. The inside was moist & cakey, but the outside crust was the best - with the extra lemony kick...mmm. Even my little fussy eater loved it! Thanks for another great recipe!

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  18. Love the upside-down cooling! That's what I do!

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  19. I changed the flour to a gluten free blend I had and it turned out delicious. I also added lemon zest to the glaze and it was pretty and had the best flavor of any loaf I have ever made. Thanks so much for your wonderful web site girls. It is a go to for anything and they recipes always turn out perfect.

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  20. I made this today it turns out, but from another site. The only difference was only baking powder, no soda. And yours has that beautiful, yummy looking frosting on top....I wonder if I'd have the patience to let the frosting set before digging in?? Will have to try it and find out!

    :) Thank you!

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  21. I made this today it turns out, but from another site. The only difference was only baking powder, no soda. And yours has that beautiful, yummy looking frosting on top....I wonder if I'd have the patience to let the frosting set before digging in?? Will have to try it and find out!

    :) Thank you!

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  22. WOW!!! Extremely delicious. I added 1/3 to 1/2 quart of fresh whole raspberries (check for bugs first). World class combo! From one mennonite girl to another, thanks!!! I would also recommend adding about 1 tsp of lemon zest to the glaze.

    Julie W.

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