Are you ready to brighten your baking repertoire? This lemon bread is a delightful combination of sweet and tart flavors, perfect for breakfast or as an afternoon snack. With its moist texture and zesty glaze, it’s bound to become a favorite in your household. Let’s dive into this easy and delicious recipe!
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– 1/3 cup fresh lemon juice
– Zest of 1 lemon
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ½ cup milk
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 15 minutes, with a baking time of 50-60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 200 calories, 8g of fat, 30g of carbohydrates, and 2g of protein. This is for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, cream together the softened butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in the lemon juice and lemon zest until well combined.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with milk.
7. Mix until just combined; do not overmix.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 50-60 minutes, or until a toothpick comes out clean.
10. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
You can substitute coconut oil for butter and almond milk for regular milk to make this lemon bread dairy-free. Additionally, using a gluten-free flour blend can cater to those with gluten intolerances.
Serving and Pairings
This lemon bread pairs beautifully with a cup of tea or coffee. You can also serve it with fresh berries or a dollop of whipped cream for added indulgence.
Storage and Reheating
Store lemon bread in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week. For longer storage, consider freezing it, wrapped tightly in plastic wrap, for up to 3 months. Thaw overnight in the fridge before serving.
Cooking Mistakes
- Not measuring ingredients accurately can affect the texture.
- Overmixing the batter may result in a dense loaf.
- Forgetting to preheat the oven can lead to uneven baking.
- Using old baking powder or soda can prevent the bread from rising.
- Not letting the bread cool before slicing can cause it to crumble.
Helpful Tips
- Use fresh lemons for the best flavor.
- Let the bread cool completely before glazing.
- Wrap leftovers in foil for extra moisture.
- Experiment with adding poppy seeds for extra texture.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice is convenient, fresh lemon juice offers a brighter flavor. For the best results, use fresh lemons.
How do I know when the lemon bread is done?
The bread is done when a toothpick inserted in the center comes out clean. It should also have a golden brown color on top.
Can I add nuts to the lemon bread?
Yes, adding walnuts or pecans can enhance the texture and flavor. Just fold in about ½ cup of chopped nuts into the batter before baking.
What can I do with leftover lemon bread?
Leftover lemon bread can be toasted and spread with butter or served with yogurt and fruit for a delicious breakfast.
How long does lemon bread last?
Lemon bread lasts for about 3 days at room temperature or up to a week in the refrigerator. It can also be frozen for up to 3 months.
Conclusion
This lemon bread is sure to become a beloved recipe in your kitchen. Its refreshing flavor and delightful texture make it perfect for any occasion. Enjoy it fresh, share it with friends, or savor it with a cup of tea. Happy baking!
Lemon Bread
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1/3 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and lemon zest until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined; do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
