Lemon Love

I find myself on a bit of a lemon binge lately. Every recipe I am intrigued by contains Lemon! I guess it is a secret wish for spring! I recently came across a sweet looking recipe from The Bakery Spot blog for a Glazed Lemon Bread. One of my most favorite recipes to make is Banana bread, so I was very excited to try this!

The recipe was fairly simple. First you needed to mix your flour, baking powder, and salt separately and set it aside.

In the mixer I added the sugar and butter and mixed them together until it became fluffy and the most beautiful shade of yellow. There is nothing better then Butter and Sugar if you ask me!

Once you get the butter and sugar nice and fluffy, I added the eggs one at a time, the zest of one lemon, some lemon extract and some whole milk. It formed a gorgeous batter ready to go into a loaf pan and into the oven! This recipe reminded me that I need to invest in a loaf pan!

While the loaf was in the oven I worked on the lemon glaze. The lemon glaze only consisted of Lemon extract and Sugar. It was very simple, just required constant stirring while the sugar dissolved.

60 minutes later, out of the oven came this gorgeous, sweet smelling loaf of bread that I could not wait to sink my teeth into! How delightful does that look?

While the bread was cooling I added a little of the lemon glaze to melt on top.

This was such a treat! It was the perfect burst of lemon. The bread was so moist and warm, I was in love. The lemon glaze on top melts in your mouth. This may just top my banana bread recipe! This bread would be delicious with just a light layer of cream cheese on top with your morning coffee. I absolutely recommend this delight!

Glazed Lemon Bread Recipe

INGREDIENTS
1 2/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
3 teaspoons (packed) grated lemon peel
1/2 cup whole milk
1/3 cup fresh lemon juice
DIRECTIONS
Preheat oven to 350°F. Lightly butter 8 1/2×4 1/2×2 1/2-inch loaf pan. Stir flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry ingredients alternately with milk. Add 1 tablespoon of lemon juice to batter and stir. Pour batter into prepared loaf pan. Bake until tester inserted into center of bread comes out clean, about 1 hour.
Meanwhile, combine remaining 1/2 cup sugar and rest of fresh lemon juice in small heavy saucepan and stir over low heat until sugar dissolves.
Transfer lemon bread to rack. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack. (Can be prepared 1 day ahead. Turn bread out onto rack. Cover with plastic wrap and let stand at room temperature.)