Very lemony, very tasty and very easy to make. My mother once won a contest with her Glazed Lemon Bread recipe. It's a wonderfully moist bread, saturated with lemony flavor, that's great for breakfast, as a dessert or just as a snack. I prefer my mother's recipe over other lemon bread recipes because the glaze is allowed to saturate the bread all the way through...also, heating the glaze to melt the sugar helps it go on smoothly, unlike the usual method which is "grainy" from unmelted sugar.
"I was looking for a recipe for something more like a pound cake. So the texture kinda surprised me, although it is called bread! For bread, it is VERY good. Letting it cool completely is very important for preventing it from falling apart when you slice it (I know! Very hard to do!) Flavor is awesome. Kids loved it. Mine sunk in the middle too, don't know if i did something wrong or if that's what it is supposed to do. "
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess.
Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside.
In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan.
Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.)
To prepare Lemon Glaze: While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved.
After removing the bread from the oven (and still in the pan), use a long wooden skewer to poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times. Allow time between bastings for glaze to soak in. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack.
Dougievivi 10m agoExcellent recipe but I made 2 changes I substituted the white sugar for Brown and the half cup milk I substituted it with half cup bailey caremel and after the cake was made it was not 1 day and the cake was finished.
lgsakane 1y agoMy grandmother used a recipe very similar to this one except she mixed powdered sugar with lemon juice for the glaze and therefore didn't have to heat it to meet the sugar ;)
Camaro0670 2y agoWho ever wrote this, you may want to get a copyright on the recipe. It proved to be super popular at a function I went to, with people asking who made it and where to get the recipe. The key to perfect this recipe is to do precisely everything as it's written. AAAAAA+
MRenee110 2y agoExcellent recipe. For those whose bread fell in the middle.... My friend who is a chef said use absolutely fresh just opened leaveners (baking soda and powder) and to rotate loaf halfway through baking.
Hiltonhead1999 2y agoLoved this, and so much easier to make than I thought it would be. Definitely will be a favorite in our house!
queenangie11 2y agoYUM!! This recipe has become my neighborhood favorite for summer cook outs!
NevieNoo 2y agoI don't know why but it did not taste right! None of the family liked this but I think I made the syrup too early as it does not take long to make! Quite disappointing!
Valerie411 2y agoLove it! So easy to make!
donnawhawkins9 2y agoNice! Will recommend anyone try it.
DDsix 2y agoVery nice. First time I ever baked in my life and it came out perfect ! And so delicious. Thanks for the recipe !