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
- 1/2 cup lemon juice (about 3 lemons)
- 1/2 cup granulated sugar
- Heat the oven to 350° F (180° C/Gas Mark 4) . Butter a 4 1/2 x 8 1/2 x 2 1/2-inch loaf pan.
- 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.