Lemon Bread
Ingredients
Units
Scale
- 270 g flour (2 1/4 c)
- 2 tbsp poppy seeds (optional)
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 268 g sugar (1 1/4 c)
- 170 g butter (3/4 c), softened
- 2 tbsp grated lemon zest (1–2 T)
- 3 eggs, large
- 177 ml milk (3/4 c. *Can substitute some milk for crème fraîche)
- 1/2 tsp vanilla
- 1 1/2 tbsp lemon juice (for glaze)
- 2 tbsp sugar (for glaze)
Instructions
- Pre-heat oven to 180° C (350° F), grease a 9×5 inch loaf pan.
- In a large bowl whisk together flour, poppy seeds, baking powder, salt and 1 1/4 cups sugar, add the softened butter and with a pastry blender blend until mixture resembles coarse crumbs.
- Stir in the lemon zest.
- In a small bowl add eggs and beat lightly, and add milk and vanilla and mix until combined. Pour this mixture into the flour mixture and stir just until flour is moistened.
- In prepared loaf pan add the batter.
- Bake for 1 – 1 1/4 hours (or until tooth pick comes out clean).
- If using glaze, brush on top while still warm.
- Cool then move to a wire rack.
Glaze
- In a small pot add 1.5 tablespoons of lemon juice and 2 tablespoons of sugar, over medium heat stirring constantly bring to a boil until thickened.
- With a pastry brush, brush syrup over the top of the bread until absorbed. Enjoy!