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.

Directions:

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.

Icing:

• 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.