This bread uses about 3 lemons for the finely grated zest and juice.
To make muffins with this recipe, see the variation, below.
Yield: Makes 1 Loaf or 12 Muffins
- 6 tablespoons unsalted butter, 3 ounces
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk, 4 ounces
- 1 1/3 cups all-purpose flour, 6 ounces
- 1 teaspoon baking powder
- 1/2 teaspoon salt (decrease to 1/4 teaspoon if using salted butter)
- 2 tablespoons finely grated lemon zest, packed, from 3 lemons
- 1/2 cup lemon juice (about 3 lemons)
- 1/2 cup granulated sugar
Measure and/or weigh the flour then sift into a bowl along with the baking powder and salt. Set aside.
In a mixing bowl with electric mixer, cream the butter and 1 cup of granulated sugar until light and fluffy. Add the eggs and milk; beat until well blended.
Stir the flour mixture into the creamed mixture until blended. Sprinkle a little lemon zest over the batter and fold it in. Repeat with the remaining lemon zest, sprinkling and folding into the batter until well distributed throughout the batter.
Spoon into the prepared loaf pan and bake at 350° for 35 to 40 minutes, or until a cake tester or toothpick comes out clean when inserted into the center of the loaf.
With pot holders or oven mitts, carefully remove the hot lemon bread from the loaf pan and set it on a cooling rack.
In a small saucepan, combine the 1/2 cup of granulated sugar with the lemon juice. Heat until the mixture is simmering and sugar is dissolved; remove from the heat. Slowly brush the lemon syrup mixture over the bread or drizzle over the bread a little at a time.
Let the bread cool before slicing.
Makes one loaf, 8 1/2 x 4 1/2 x 2 1/2.
Instead of buttering a loaf pan, butter 12 muffin cups. Divide the batter among the muffin cups and bake for about 12 to 15 minutes.
Carefully remove the hot muffins to a cooling rack and slowly brush or drizzle with the syrup mixture, as directed for the loaf, above.