Monday, February 3

Sweet Lemon Bread

This delicious sweet bread is guaranteed to be 
LOVE at first bite.

It's an old fashioned recipe from my old recipe box. 
No electric appliances needed... just a WHISK and a rubber SPATULA.

It is amazingly good.

Give it a try... then let us know what you think!

Sweet Lemon Bread

1 1/2 cups  flour
1 tsp salt
1 cup sugar
1 tsp baking powder
Zest of 1 lemon
1/2 cup milk
2 large eggs, beaten
1/2 cup butter melted
3 tablespoons fresh lemon juice
1/2 tsp vanilla extract

Lemon Glaze:
      Juice of 1 large lemon
      1/3 cup sugar

Heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour.

WHISK the flour, salt, sugar, baking powder and lemon peel together in a large bowl; set aside.

In a medium bowl, whisk the eggs until light and creamy.
Add the milk, lemon juice, vanilla and finally the melted butter, whisking well after each ingredient is added. This will take on an almost pudding texture.

Add this egg mixture to the dry ingredients and stir with a rubber spatula until well blended.
Pour batter into the greased and floured loaf pan.

Bake until golden brown or when a toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Leave the bread in the pan.)

Lemon Glaze: While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved. Do not bring to a boil.

After removing the bread from the oven, while still in the pan, use a wooden skewer to poke holes in the hot bread, piercing all the way to the bottom. Slowly drizzle the hot glaze over the bread a little bit at a time, gently basting the top, allowing the glaze to soak in. Repeat several times until the bread is completely covered with glaze. 

Let the bread cool in a pan on a wire rack until glaze is set, about 20 minutes, then carefully remove from the pan and allow to cool completely on a rack. IF YOU SKIP THIS STEP and don't allow the bread to completely cool before cutting, THE BREAD WILL BECOME A CRUMBLY MESS. I know, it will be hard to wait, but don't the best things in life require patience?

 After the bread has completely cooled, give it a light dusting of powdered sugar to give it a bit of flair.

       Up next at Our Sweet Lemons... a Lemon Lover's favorite tool.


  1. OK, so I made this today and it took about 10 minutes longer to cook than the time said and it's a crumbly mess! It tastes delicious(!) but when I cut into it it falls apart. What did I do wrong?

  2. Camille, did you bake it with love? If not, there's your problem.

  3. So sorry you've had such trouble, Camille. Note that the sugar is added to the dry mixture, NOT creamed with the butter. Also note that the butter is melted, not just softened. The eggs are also beaten before adding to the milk, butter, lemon juice and vanilla. Follow the steps as outlined in the recipe and you'll have amazing results every time.

  4. Oh! and make sure your oven is preheated.

  5. Delicious! I made it without milk without a problem (accidently the first time, on-purpose the second time for a family member with milk allergies). Yum yum yum! Thank you! P.S. I told my patients about this while we were cooking in the occupational therapy kitchen at work, and will definitely have to share this with the staff and future patients. Wow!

  6. Looks nice. Thanks for the recipe.

    Thank you. Love love, Andrew. Bye.


Delicious comments are always welcome.

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