Tangy Lemon Bread
- Servings: Makes one 9 x 5 loaf.
This is a tea cake that was a favorite recipe of my mother's. While simple to make, its flavor becomes complex and moist by pouring a mixture of sugar and lemon juice over the just-baked and still warm loaf. I like it best toasted, with a little strawberry jam.
- 6 tablespoons unsalted butter or shortening, at room temperature
- 1 cup sugar
- 2 large eggs, beaten lightly with a fork to combine
- 1 1/2 cups flour, sifted to remove any lumps
- 1 teaspoon baking powder
- 1 tablespoon lemon zest (about 1 large lemon)
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup chopped walnuts
- For glaze:
- 3 tablespoons fresh lemon juice
- 1/4 cup sugar
- Preheat oven to 350º F.
- Line a 9 x 5 x 3-inch glass loaf pan with parchment paper.
- In a large bowl combine the flour, baking powder, lemon zest, salt and walnuts and with a whisk, combine and hold aside.
- With an electric mixture, cream the butter (or shortening) and sugar together until light and fluffy, about 2 minutes.
- Add the eggs, about half the amount at a time, to the butter and sugar mixture and combine.
- With the mixer at medium speed, add the milk and dry ingredients to the sugar and egg mixture, alternating to combine. Do not overbeat.
- Pour the mixture into the prepared pan and bake 1 hour.
- While the bread is baking, combine 3 tablespoon lemon juice with 1/4 cup sugar. Hold aside.
- Immediately after baking, tip the bread out of the hot pan and remove the paper. Replace the baked loaf in the pan.
- While still hot, pour the lemon juice and sugar mixture over the bread.
- Cool in the pan.
The finished lemon bread will be tender and moistened by the addition of the sugared lemon juice and should be easily removed from its pan after it's cooled.