I don’t know if it’s due to Spring giving us a sneak peek (though Winter’s about to make what I hope is its last stand this week), or actually having the time for things, but I’ve been feeling the creative cooking bug. And all I really mean by that is that I have the urge to get in the kitchen and make lots of things. Like this Lemon Sugar Bread.
I was originally going to make blondies, but they didn’t turn out. I think my problem was that I didn’t wait for the butter and sugar to cool long enough. I think the eggs scrambled a bit when I added them. You win some, you lose some. I went digging around, and decided I wanted something with lemon in it, and came across this recipe. I think it took me longer to scrape off the lemon zest than to mix everything together and get it in the oven.
Even though lemon is citrus and more a winter fruit, it’s bright and makes me think of spring (and summer). We’re going to need spring thoughts over the next few days.
Preheat the oven to 350 degrees F. Butter the bottom and half an inch up the sides of an 8x4x2-inch loaf pan.
In a large mixing bowl, whisk together the flour, 3/4 C sugar, baking powder, salt, and lemon zest. Make a well in the center of the mixture and set aside.
In a small mixing bowl, combine the egg, milk, vegetable oil, and 1 Tbsp. of lemon juice. Whisk thoroughly, then pour all at once into the dry ingredients. Mix only until combined--The batter will be lumpy.
Pour the batter into the prepared pan. Bake for 50-55 minutes or until a tester inserted in the center comes out clean.
While the bread is baking, mix together the 1 Tbsp. sugar with the remaining lemon juice. Once the bread comes out of the oven, brush over the top of the loaf. Cool in the pan on a wire rack for 10 minutes before removing and cooling completely.
Wrap in plastic or foil and allow to sit overnight before slicing and serving.
Recipe Type: Quick Bread
Recipe Source: Better Homes and Gardens New Cook Book