Easy Glazed Lemon Bread Food

EASY GLAZED LEMON BREAD

Steps:

• Preheat your oven to 350 degrees F.
• Spray a standard loaf pan with nonstick cooking spray and set aside.
• In a small bowl, gently whisk together the flour, baking powder, and salt to combine. Set aside.
• In the bowl of a stand mixer fitted with a paddle, beat the eggs plus egg yolk with the sugar until they are combined.
• Add the yogurt and beat until smooth.
• With the mixer running, slowly add the olive oil, lemon zest and juice, followed by the flour mixture.
• Beat until just combined.
• Pour the batter into the prepared loaf pan and bake at 350 degrees for 40-45 minutes until just golden and a toothpick inserted into the middle comes out clean.
• Allow to cool on a baking rack for 20-30 minutes.
• When cool, turn out the loaf onto a clean surface.
• Top with the prepared glaze and serve immediately or keep in an airtight container for up to three days.

LEMON BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.

GLAZED LEMON LOAF

Steps:

• Cream the butter with the sugar.
• Add the egg and lemon peel and beat well.
• Combine the flour, baking powder and salt.
• Add the flour mixture to the creamed mixture alternately with milk, beating well after each addition.
• Spoon the batter into a well greased 9 X 5-inch loaf pan.
• Bake at 350°F about 55 minutes or until a fork or toothpick inserted comes out clean.
• Shortly before removing the bread from the oven, make the glaze: combine the powdered sugar and lemon juice and stir until the sugar dissolves.
• Pour the glaze over the bread while it's still in the pan and hot.
• Let stand 20 min before turning out on a rack, then let cool before slicing.

GLAZED LEMON BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.
• In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.
• Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan.
• Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.
• In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.

GLAZED LEMON BREAD

Steps:

• Preheat oven to 350°F. Lightly butter 8 1/2x4 1/2x2 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. 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 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.)