Easy Lemon Bread Food

EASY LEMON BREAD

Steps:

• Heat the oven to 350F / 177C and grease and flour an 8x4-inch loaf pan.
• In the bowl of a stand mixer (or use a large bowl and a hand mixer) cream the butter and sugar.
• Whisk in the eggs, milk and 2 tablespoons of the lemon juice.
• In a separate bowl mix, whisk together the flour, baking powder, salt and lemon zest.
• Slowly add the dry ingredients to the wet, being careful not to overmix.
• Toss the blueberries with 1 tablespoon of flour and gently fold into the batter.
• Pour into the loaf pan and bake for 50-60 minutes.
• Make the glaze by combining the powdered sugar and 1 tablspoon of lemon juice in a small bowl, stirring to mix.
• Let the lemon loaf cool and remove it from the pan before topping with glaze.

LEMON-BLUEBERRY BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
• Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
• Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
• For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.

LEMON BLUEBERRY BREAD RECIPE

Steps:

• Preheat your oven to 350 degrees.
• Butter or spray a 8 x 4" load pan with cooking spray and set aside.
• In a medium sized bowl, sift together the kosher salt, all-purpose flour, and baking soda and set aside.
• Then in a large mixing bowl, beat together the softened unsalted butter and white granulated sugar. Then add in the eggs, fresh lemon juice and milk and mix together for about 2 minutes on medium speed.
• Then slowly incorporate the flour mixture into the wet ingredients.
• In a small bowl, add in a couple of teaspoons of flour and the blueberries. Gently coat the blueberries with the flour.
• Then fold in the lemon zest and the blueberries into the bread batter.
• Pour the mixture into the prepared pan.
• Bake for at least 50 minutes. Check the bread with a toothpick inserted into the middle of the loaf when the timer goes off. If the toothpick comes out clean, then the lemon blueberry bread is done.
• If the bread isn't done or golden brown, put the bread back into the oven and set the timer for 10 minute intervals.
• When the bread is finished baking, prepare the glaze by mixing together the lemon juice and the powdered sugar. Then if the glaze needs more liquid to thin it, slowly add water or milk into the glaze. Add enough liquid to get it to the consistency that you want.
• Once the bread is done, let it cool for 10 minutes. Then transfer to a wire rack that has a plate or baking sheet underneath it. Slowly pour the lemon glaze over the bread once it's totally cool.

THE BEST LEMON BREAD

Steps:

• Preheat oven to 350 degrees F. Generously grease a 9-inch loaf pan with butter on the bottom and sides of the loaf pan. Add 1 tablespoon of flour to the pan, shaking to coat. Be sure to shake out any excess flour.
• In a large mixing bowl, cream together butter, eggs, and sugar until light and fluffy.
• In a smaller bowl, sift together flour, salt, and baking powder and whisk to evenly distribute salt and baking powder.
• Add the flour mixture to the creamed mixture, along with the milk and lemon zest. Fold to evenly incorporate batter. Be careful to not overmix, just mix until the flour is fully moistened.
• Bake for 50-60 minutes or until a toothpick inserted into a lemon loaf comes out clean.
• While lemon bread is baking, whisk together lemon juice and sugar until the sugar is dissolved. Tip: it may help to warm up your lemon juice for20-30 seconds in the microwave before whisking with sugar.
• After the bread is baked, leave your lemon bread in a loaf pan and poke holes halfway to the bottom of the pan evenly along the top of the bread. Pour the glaze over the lemon bread.
• Let the bread sit in the loaf pan for 10 minutes. After 10 minutes, loosen the sides of the bread from the edges of the pan with a butter knife, then remove the bread from the pan and transfer it to a cooling rack to finish cooling completely.

EASY LEMON LOAF

Steps:

• Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly sprinkle with flour.
• In large bowl, beat cake mix, yogurt, melted butter, lemon peel and eggs with electric mixer on low speed until ingredients are moistened; scrape bottom and side of bowl. Beat 2 minutes on medium speed. Pour batter in pan. Sprinkle with coarse sugar.
• Bake 40 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan on cooling rack 10 minutes; run metal spatula around edge of loaf to loosen. Remove from pan to cooling rack. Cool completely, about 1 hour.

BEST LEMON LOAF EVER

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5-inch loaf pan.
• Whisk flour, salt, baking powder, and baking soda in a bowl. Cream sugar and butter in a separate bowl with an electric mixer. Add eggs, lemon juice, lemon zest, lemon extract, and vanilla; beat until incorporated.
• Pour the egg mixture into the flour mixture; whisk until smooth. Add oil and mix well. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack.
• While the cake is cooling, mix powdered sugar, milk, lemon zest, and lemon extract in a bowl until smooth. Pour over the cooled loaf. Slice up the loaf when the icing sets.

LEMON BLUEBERRY BREAD

Steps:

• In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

LEMON QUICK BREAD

Steps:

• Preheat oven to 350°F. Spray an 8.5" by 4.5" loaf pan with nonstick cooking spray (use the kind with flour if you have it). You can also use an 8"x4" loaf pan.
• Whisk flour, sugar, baking powder, and salt in a large bowl.
• Place eggs, oil, evaporated milk, extract, and zest in a large measuring cup or small bowl and whisk. (The extract is optional but gives that telltale lemon flavor.) Stir the wet ingredients into the dry ingredients and stir just until the batter forms.
• Pour into prepared pan and bake for 35-45 minutes, or until a toothpick comes out mostly clean just slightly to one side of center. Cool before frosting.
• Whisk powdered sugar and lemon juice (1 tablespoon at a time) until desired consistency, drizzle over the bread. The frosting is optional and makes it more sweet, but the bread is good without it as well.

GLAZED LEMON BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan and line with parchment paper. In a medium sized bowl sift together flour, baking soda, baking powder, and salt. In a stand mixer add the butter and sugar and beat until creamy 1-2 minutes.
• Add in the eggs, vanilla, lemon juice, zest, and sour cream and mix until combined. Add in the flour and mix until incorporated. Spread the batter evenly into your loaf pan. Bake for 45-50 minutes or until golden brown and toothpick inserted comes clean. Remove from oven and let cool.

EASY LEMON DRIZZLE

Steps:

• Squeeze lemon juice into powdered sugar and stir until desired consistency is reached. Add dash of lemon extract and mix in thoroughly. Drizzle glaze right before serving. Makes enough for one loaf or cake.
• Enjoy!

EASY LEMON BREAD

Steps:

• . Generously grease a 9-inch loaf pan and set aside. You can also line the pan with parchment paper if desired.
• in a large mixing bowl: flour, sugar, baking powder and salt. Whisk to combine.
• eggs, oil, sour cream, lemon juice, zest and extract. Beat all the ingredients together until well combined. Set aside.
• at 350°F for 40-45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.
• Combined 1 cup powdered sugar with 2 tablespoons milk and whisk to combine. Add additional milk to thin it out until desired consistency. If it becomes too thin, add additional powdered sugar. Add additional lemon zest on top if desired.

EASY LEMON & BLUEBERRY BREAD

Steps:

• Mix well the wet ingredients: eggs, sugar, butter, vanilla, milk, and lemon juice and zest.
• Then add the dry ingredients and mix well until everything is just combined. Do not overmix it.
• Toss the blueberries with one tablespoon of flour. Then gently start folding them in.Tossing the blueberries is a necessary step since it helps to prevent them from sinking to the bottom of the bread.
• Grease a loaf pan using butter or oil spray and transfer the mixture to it.Bake in a preheated at 170°C for around 40 minutes. You can check the cooking by inserting a toothpick. When it comes out clean, the bread is perfectly cooked.
• When the bread is cooked, let it rest for 10 minutes, then remove it from the pan and let it cool in a wire rack.

BEST HOMEMADE LEMON BREAD

Steps:

• Pre-heat oven to 350° (180° celsius), grease a 9x5 inch loaf pan.
• In a large bowl whisk together flour, 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 with a fork add milk and mix until combined, then pour this mixture into the flour mixture and stir just until flour is moistened.
• In prepared loaf pan add the batter and bake for 1 - 1 1/4 hours (or until tooth pick comes out clean). Cool then move to a wire rack.

BETSY'S LEMON-CRANBERRY BREAD

Steps:

• In a mixing bowl, cream the butter, sugar, lemon juice & peel.
• Add the eggs, one at a time, beating well after each addition.
• Combine the flour, baking powder and salt in a separate bowl; then add to creamed mixture alternately with milk.
• Stir in cranberries and nuts.
• Divide batter between TWO greased 9x5x3" bread pans or six greased 5.75x3x2" mini loaf pans.
• Bake at 350F for 1 hour (9x5x3") or 40-45 minutes (5.75x3x2") or until pick inserted in center comes out clean.
• Cool for 10 minutes before removing from pans to wire rack.
• With a toothpick or skewer, poke 12 holes into each loaf.
• Cool bread completely.
• Combine sugar and lemon juice for the glaze and combine until the sugar is dissolved completely. Spoon glaze over loaf. Cool completely before serving.

LEMON MONKEY BREAD

Steps:

• Pre heat over to 350.
• Cut rolls in half and place in 9x13 pan.
• Drizzle with melted butter.
• Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls.
• Cover and let raise till doubled.
• Sprinkle remaining sugar mixture on top. Bake at 350 for about 20-25 minutes. Remove from pan.
• Combine glaze ingredients. Drizzle over rolls while still warm.

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.