Lemon bread
Lemon bread is a moist and flavorful loaf combining sweet and tangy lemon flavours. It's an easy recipe that results in a delightful treat for breakfast or dessert.
Cook time 50 min
Prep time 15 min
Ingredients:
3/4 cup sugar2 tbsp lemon zest
2 eggs
1/2 cup self-raising flour
1/2 cup milk (1% fat)
1/3 cup vanilla extract
1/4 cup lemon juice
Lemon bread is a delightful and refreshing treat that's perfect for any time of the year. With its combination of sweet and tangy flavors, it's sure to be a hit with family and friends. This recipe is straightforward, using simple ingredients to create a moist and flavorful loaf that's perfect for breakfast, dessert, or a midday snack.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingers until the mixture becomes fragrant and the sugar takes on a yellow hue.
- Crack the eggs into the sugar-lemon zest mixture. Whisk until the eggs are well incorporated and the mixture is light and fluffy.
- Sift the self-raising flour into the bowl. Fold it gently into the wet mixture until just combined.
- Gradually pour in the milk, stirring continuously to combine. Then, add the vanilla extract and lemon juice, mixing just until smooth. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the lemon bread to cool in the pan for about 10 minutes.
- Remove from the pan and let it cool completely on a wire rack before slicing and serving.
And there you have it – a perfectly baked lemon bread! Its moist texture and zesty flavor make it an irresistible treat for lemon lovers. Enjoy a slice with a cup of tea or coffee, or serve it as a delightful dessert at your next gathering. Happy baking!
Lemon bread FAQ:
Bake the lemon bread in a preheated oven at 350°F (175°C) for about 45-50 minutes. It's ready when a toothpick inserted into the center comes out clean.
Check the doneness by inserting a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. If it's wet with batter, bake for additional time.
Use a 9x5 inch loaf pan for this recipe. This size helps ensure even baking and the right loaf shape.
You can substitute regular all-purpose flour for self-raising flour, but you'll need to add baking powder (1.5 tsp) for leavening. You can also use low-fat milk or a dairy-free alternative.
Store the lemon bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To extend freshness, you can also freeze slices by wrapping them tightly in plastic wrap.
Tips:
- Use fresh lemon zest for the best flavor; avoid using dried zest as it can lack the vibrant citrusy taste.
- Ensure your eggs are at room temperature before mixing; this helps in achieving a smoother batter.
- If you don't have self-raising flour, you can substitute with all-purpose flour by adding 1 teaspoon of baking powder and a pinch of salt.
- Gradually add the milk and flour to the wet ingredients to avoid lumps and ensure a smooth batter.
- Allow the lemon bread to cool completely before slicing, as this helps in maintaining its structure and avoids crumbling.
- For an extra touch of lemony goodness, consider adding a light lemon glaze made from powdered sugar and lemon juice.
Nutrition per serving
8 ServingsCalories 140kcal
Protein 3.21g
Carbohydrates 27g
Fiber 0.30g
Sugar 20g
Fat 1.62g
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