Friday, April 27, 2012

Lemon Loaf with Lemon Glaze

I know, I know.... another lemon recipe.  My middle daughter wasn't happy - wishing this was a plain pound cake or something with chocolate.  I heard..." Another Lemon Recipe!"  I mentioned I had this large bag of lemons from Costco.  I still have 4 or 5 so I may not be done with my lemon creativity!

This lemon loaf is delightful!  I love the crunchy top that is formed by the glaze... and how moist the top of the loaf gets from the glaze.  I have a tendency to under-cook loaf cakes and breads.  I am so worried about them being dry that I take them out early and then I have a raw center.  I cooked this right at an hour but the middle wasn't finished cooking.  Get out that handy cake tester and use it in the middle.  You don't want to have to throw out any of this yummy Lemon Loaf!

Lemon Loaf - adapted from The Junior League Celebration Cookbook

1 1/2 sticks butter, softened
1 1/2 cups sugar
3 large eggs
2 1/4 cups all purpose flour, plus 2 Tbsp
1/4 tsp salt
1/4 tsp baking soda
1/4 cup buttermilk (I made my own with milk and a tsp or so of white vinegar)
grated zest of one lemon
1/4 cup chopped nuts (optional but I used chopped pecans)


1/2 cup sugar
juice of one lemon

Preheat oven to 350.  Grease and flour a 9x5x3 inch loaf pan. Cream butter,and sugar in a large bowl until fluffy, beat in the eggs.  Whisk the dry ingredients together and add to the batter, alternating with the buttermilk.  Mix well.  Stir in lemon zest and nuts, if desired - mix well.  Pour into the prepared loaf pan.  Bake one hour or until cake tester comes out clean.

While the loaf is baking, stir together the sugar and lemon to make your glaze.  Allow the mixture to stand until the sugar dissolves.

Let the bread cool in the pan for 10 minutes, then remove from pan, pierce the top of the loaf with a cake tester in quite a few places.  Spoon the lemon glaze over the loaf.  Allow to cool, then slice and serve.

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