For my last post, I made a Lemon Meringue Cupcake because my friend had given me so many lemons. Well, I went to her house again and while I was there, I loaded up on more lemons. The branches, heavy and bent, were happy to be relieved of some weight. If they could speak, I’m sure there were all saying, “aaahhh, thank you.”
When I made those cupcakes, I cheated and used a box mix. I promised I would do something lemony from scratch, so here it is. This sugary Glazed Lemon Bread is loaded with lemon flavor, and it’s moist and creamy. In fact, it’s so creamy that it reminds me of pound cake.
I have an old lemon bread recipe, still written on a recipe card that I’ve used for years, but decided to make some changes. I’m glad I did because my new and improved recipe is so much better. Like I said, this tastes like a pound cake. It’s dense and rich, and the tart lemon glaze that’s poured over the warm bread soaks into it, making it even more lemony and moist.
Makes 1 loaf
- 2 cups flour
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 cup sugar
- ½ cup butter, softened
- 2 eggs
- 2 T milk
- ½ cup sour cream
- 1 generous tsp. grated lemon peel
- ¼ cup fresh lemon juice
- 2T fresh lemon juice
- 4 T sugar
Beat the softened butter and sugar with electric mixer on medium speed until light and fluffy. Continue beating and add eggs, milk, sour cream, lemon peel, and lemon juice just until blended. Gradually add the dry ingredients and beat until blended.
Pour into a greased loaf pan. Bake at 325 degrees for 50 to 60 minutes or when a toothpick inserted comes out clean. Cool for 15 minutes in pan. Combine the lemon juice and sugar, and pour over warm bread. The glaze will puddle, but will soak in as bread cools. Remove from pan when completely cool, and slice and serve, or wrap tightly and store over night.