Lemon Bread Food

BLUEBERRY LEMON BREAD

Steps:

• Preheat oven to 325 degrees F. Butter 8 1/2 x 4 1/2 x 2 1/2 loaf pan.
• Combine first 3 ingredients in small bowl.
• Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients.
• Fold in blue berries.
• Spoon batter into prepared loaf pan.
• Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.
• Meanwhile, bring 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
• Pierce top of cake all over with toothpick. Pour hot lemon mixture over loaf in pan.
• Cool 30 minutes in pan on rack.
• Turn bread out of pan and cool completely on rack.

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.

LEMON POPPY SEED BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
• In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
• Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.

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-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 BREAD

Steps:

• Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl stir together flour, 3/4 cup sugar, the baking powder, and salt. Make a well in center of flour mixture; set aside.
• In another medium bowl combine the egg, milk, oil, lemon peel, and the 1 tablespoon lemon juice. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.
• Bake for 45 to 55 minutes or until a wooden toothpick inserted near center comes out clean. If desired, stir together the 2 tablespoons lemon juice and the 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before serving.

GOLDEN LEMON BREAD

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack., Combine the glaze ingredients; immediately pour over warm bread. Cool completely before removing from pan.

BEST EVER LEMON BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a loaf pan. In a mixing bowl, combine the butter and sugar. Beat on medium speed with an electric mixer until creamed together. With the mixer running, add the eggs one at a time, beating each one until fully incorporated. With the mixer running, add the salt and baking powder, then the milk. Mix well. Slowly add the flour and beat until well mixed. Stir in the nuts and lemon rind by hand then pour the batter into the prepared loaf pan. Place the pan in the oven and bake at 350 degrees F for 50 minutes or until it tests done in the center. For the glaze, mix together the sugar and lemon juice. Drizzle over the lemon bread while warm. Let cool before slicing. Store in an airtight container at room temperature.

GLAZED LEMON BREAD

Steps:

• Preheat oven to 350°F. Butter a 4x8-inch loaf pan.
• Beat the butter until fluffy, about 2 minutes. Add the sugar and honey, continue to beat until creamy, a few minutes more. Add eggs, one at a time, beating after each addition to incorporate. On low speed, slowly beat the milk in. Do not worry if the mixture looks a little curdled. Mix in lemon zest.
• Sift together the flour, salt, cardamom, baking powder. Add to the wet ingredients, beating until smooth.
• Place batter in prepared pan and bake for 1 hour at 350°F.
• While the lemon bread is baking, prepare the glaze. Heat the glaze ingredients - lemon juice, sugar, honey - in a small saucepan until the sugar is completely dissolved.

LEMON BREAD

Steps:

• Preheat oven to 350- grease two 9x5 loaf pans.
• Beat shortening& sugar until light& fluffy.
• Add eggs one at a time, beating well after each addition.
• Stir in dry ingredients alternately with milk.
• Add nuts& lemon peel.
• Pour batter into prepared pans and bake 50-60 minutes or until tests done.
• Cool in pans 10 minutes before removing.
• Put a sheet of foil under wire rack; place breads top-sides up on the wire rack.
• Blend topping ingredients, and brush on tops of loaves while still warm.

LEMON BREAD

Steps:

• Mix all ingredients together. Pour into a greased and floured 11x3 loaf pan.
• Bake at 350°F for 1 hour, or until toothpick comes out clean.
• Mix the juice of 1 lemon and 1/2 cup white sugar together. Pour over the bread after removing from the oven and while it is still hot.

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.

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.

PERFECTLY MOIST AND TART GLAZED LEMON BREAD RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Line a 9x5 in loaf pan with parchment paper for easy removal. Or you could spray the pan with nonstick spray. (Or line with foil; be sure to grease.)
• In a medium bowl, whisk together the dry ingredients: 1 and 3/4 cup flour, 1 cup sugar, 1 and 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
• Use a microplane grater to zest 2 large lemons into the dry ingredients. You want at least 2 tablespoons. Whisk it all together and set aside.
• In a small bowl, microwave 1/4 cup butter until melted. Set aside to cool a bit.
• In another large bowl* or stand mixer, add the wet ingredients: beat 2 large eggs until combined and smooth. Add 1/4 cup oil, 1 cup sour cream, and 1/3 cup lemon juice.
• Add in the melted butter. Stir it all together.
• Add the dry ingredients (and then wipe out the dry bowl and put it back in your cupboard.) Stir until combined. Make sure that everything is incorporated, but do not over beat. A few lumps are ok. See photos above to see the batter.
• Pour the batter into the prepared pan and smooth out the top.
• Bake at 350 for about 45-52 minutes. Every oven is different, so start checking early. The bread is done when there are brown spots on top and a toothpick, when inserted in the center, comes out with no wet batter on it.
• Let the pan cool on a wire rack for 20 minutes before lifting the bread from the pan. Let the bread continue cooling on the wire rack while you make the glaze.
• To make the glaze, add 2 cups of powdered sugar to a medium bowl. If it looks rather clumpy, sift it through a strainer so that you don't have lumps in your glaze.
• Add 3 tablespoons lemon juice to the bowl and use a whisk to combine. Add more lemon juice if necessary to get a glaze consistency that easily drips off of a spoon.
• Glaze the bread in increments. Add about 1/3 of the glaze to the cooled bread and spread to the edges, letting it drip down the sides. Allow the glaze to set for 10-20 minutes until it has formed a crust. (Stick it in the fridge or freezer to speed this up.)
• Add another 1/3 of the glaze and let set as before.
• Add the rest of the glaze and let set completely. You don't have to add the glaze in stages like this, but it's the best way to get a really thick glaze on top of the bread.
• Slice the bread and serve!
• Store the bread covered on the counter for 2-3 days. After that, store in the fridge.
• This bread can be frozen and served later! Let thaw on the counter in the container that you froze it in (sealed).

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.

LEMON LOAF

Steps:

• Preheat oven to 350 degrees.
• Beat together the butter and sugar until fluffy, then add the eggs, lemon juice, zest, yogurt, food coloring, and extract and beat another minute.
• Mix together the flour, salt and baking powder, and then add the flour mixture to the buter mixture and stir together with a spoon, just until mixed.
• Butter a 9 x 5 inch loaf pan (or one of similar size) and spoon the mixture into the pan.
• Bake for about 1 hour or until set and cool.
• For The Glaze: In a bowl, add just enough lemon juice to make a glaze.
• Drizzle the glaze over the loaf and let it set.
• Cut into slices and serve.

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.

OLD-FASHIONED LEMON BREAD

Steps:

• Grease and flour-dust a 4 1/2 by 8 1/2-inch loaf pan; preheat oven to 350°.
• In a large bowl, stir together flour, sugar, baking powder, and salt; in a small bowl, beat eggs with milk, oil and lemon peel.
• Add egg mixture to flour mixture; stir just until blended and spread batter in prepared loaf pan.
• Bake until a wooden pick inserted in the center comes out clean, about 45-50 minutes; meanwhile, prepare lemon glaze.
• Using a long wooden skewer, poke numerous holes in hot bread, piercing all the way to the bottom.
• Slowly drizzle hot glaze over bread; let cool in pan on a wire rack for 15 minutes then remove from pan and let cool completely on rack.
• Lemon Glaze: In a small pan, combine lemon juice and sugar; stir over medium heat until sugar is dissolved.

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.

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.

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.

LEMON POPPY SEED LOAF

Steps:

• Preheat the oven to 350°F and line a 8 x 4 loaf pan with parchment paper.
• In a large mixing bowl, whisk together the eggs followed by the maple syrup, maple sugar, coconut oil, lemon juice and lemon zest until smooth.Add a large fine mesh sieve over the bowl and sift in the flours and baking powder (or sift beforehand in another large bowl and stir in). Stir in the salt until combined. Add the poppyseeds and stir until well combined with no lumps.
• Pour batter evenly into the loaf pan.
• Bake in a preheated oven for 39-45 minutes, or until the loaf is golden and the middle is set.Remove the pan from the oven and let the loaf cool completely before adding the frosting.Meanwhile, mix together the ingredients for the glaze and drizzle over the cooled loaf.
• Cut into slices and enjoy.

LEMON BREAD

Steps:

• In a large bowl, cream the butter and sugar together until fluffy.
• Add in the eggs, lemon juice, and lemon peel.
• In a separate bowl, combine the flour, baking powder, and salt.
• Slowly add the dry mixture to the butter mixture.
• Pour in the milk and stir until just combined.
• Grease an 8x4 in. loaf pan, or 4 mini loaf pans.
• Pour batter evenly into the prepared pan(s), filling about 1/2 way.
• Place pans into preheated oven, 350, and bake for 45 minutes if using a large pan, or 35 minutes if using mini pans.
• While bread is baking, combine the powdered sugar and lemon juice in a small bowl.
• Once bread is finished, remove from oven and drizzle glaze evenly on top.
• Allow bread to cool slightly on cooling racks before serving!

LEMON BREAD

Steps:

• Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside.
• In a medium bowl stir together the flour, the 3/4 cup sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
• In another medium bowl combine the egg, milk, lemon peel, and the 1 tablespoon lemon juice and melted butter.
• Pour the egg mixture all at once into the well in the flour mixture. Stir just until moistened, batter should be lumpy.
• Fold in nuts.
• Spoon the batter into the prepared pan.
• Bake in 350˚ oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean.
• If desired, stir together the 2 tablespoons of lemon juice and the 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf.
• Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack.
• Wrap and store overnight before serving.

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.)

LEMON TEA BREAD

Steps:

• Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
• Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- x 4-inch loafpan.
• Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
• Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.
• Lemon-Almond Tea Bread: Stir 1/2 teaspoon almond extract into batter. Proceed as directed.

LEMON TEA BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Butter and flour a 9 by 5 inch, 3-inch deep loaf pan.
• To make the bread, whisk together the eggs, lemon zest, and juice, salt, and granulated sugar in a large bowl. Fold in the creme fraiche, flour, and baking powder. Gently fold in the melted butter, mixing just until combined.
• Pour the batter into the prepared pan. Bake for 8 minutes, then lower the oven temperature to 325 degrees F and bake for a further 25 to 30 minutes, or until a wooden skewer inserted in the center comes out clean. Leave to cool in the pan for 5 minutes before turning out onto a wire rack.
• To make the frosting, sift the confectioners' sugar into a large bowl. Add the lemon juice and salt, and stir until smooth. Adjust the sweetness by adding more lemon juice or more sugar as required. Drizzle the frosting over the warm bread and allow to set before serving.

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.