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Saturday, January 02, 2021

Lemon Bread

Lemon bread is perfect when I need a break from squash, chocolate, spice, and other fruit breads.  This recipe is very light and fluffy and not at all dense like a pound cake.

I probably use an excessive amount of lemon compared to most lemon bread recipes but I really want to taste it!  I love juicing fresh lemons and getting that heavenly smell in the kitchen.

Wet Ingredients:

  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup plain whole milk yogurt (Greek is also fine)
  • 1/2 cup canola or vegetable oil 
  • Juice of 1 lemon squeezed and strained (I know this can produce more or less depending on the lemon size but I haven't found it makes a difference)
  • 1 teaspoon lemon extract 
Mix above together in medium bowl.

Dry Ingredients (in Kitchen aid or large mixing bowl):
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Add wet ingredients to dry and mix until just combined.

This recipe makes one 9 x 5" pan and one mini loaf pan 5 x 3".  I had considered cutting back the recipe but the mini loaf is so special and tender.  Maybe I should just do 4 mini loaves!  I buy loaf pans from Williams Sonoma and they sell a four pack of the minis.  The goldtouch pan make exceptional bread.

After putting the mixture halfway full into each loaf pan, bake the mini for 30 minutes at 350 and the regular size for 50 minutes.

  • 1 cup confectioner sugar
  • 3 tablespoons lemon juice, strained
  • 1/2 teaspoon lemon extract
Wait until bread has cooled then pour icing over tops, use a knife to gently pull bread away from the sides of the loaf pan and drizzle down the sides.  I keep my bread in the loaf container and cover with foil or put in a plastic cake saver.  

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