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Sunday, March 9, 2014

Lemon Bread


From the kitchen of One Perfect Bite...This petite loaf is so packed with flavor that it will make lemon lovers weep and may convert champions of chocolate to the citrus camp. This is without a doubt the finest lemon cake I have ever tasted. Its flavor comes from zest, fresh juice and pure lemon extract, the combination of which made my socks go up and down. The recipe is the creation of Rita Wilson, who among other things is the wife of Tom Hanks, and it was featured in Family Circle magazine. Its simplicity and ease of preparation convinced me to give it a try. I'm so glad I did. I know those of you who try this recipe will love the bread. The lemon "icing" adds a faint crunch to its crust and makes the texture of the loaf less one-note than would normally be the case. I have a couple of hints that I want to share with those of you who plan to give the recipe a try. Use an 8 rather than 9-inch loaf pan. This recipe does not make enough batter to fill the larger pan. I also recommend you line the bottom of your loaf pan with greased parchment paper to make extraction of the bread easier. For the very best flavor, make the bread the day before you plan to serve it. While this makes a perfect tea bread, you'll find it also makes a wonderful family dessert. Here is how it's made.




Lemon Bread...from the kitchen of One Perfect Bite Courtesy of Rita Wilson via Family Circle magazine

Ingredients:
1/3 cup unsalted butter, melted
1 cup sugar
3 tablespoons lemon extract
2 large eggs
1-1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon rind
Icing
1/4 cup lemon juice
1/2 cup sugar

Directions:

1) Heat oven to 350 degrees F. Grease and flour a 9 x 5 x 3-inch loaf pan.
2) In a large bowl, mix together butter, sugar and lemon extract. Beat in eggs with an electric mixer.
3) In a separate bowl, sift together flour, baking powder and salt. Add flour mixture to butter mixture, alternating with milk, beating just enough to blend. Fold in lemon rind and pour into prepared loaf pan.
4) Bake for 1 hour, or until toothpick inserted into center comes out clean. Cool 10 minutes and remove from pan.
5) While bread is still hot, mix together lemon juice and sugar and pour over top and into any cracks (place loaf over a sheet pan, as extra icing will drip over sides). When loaf is cool, wrap tightly in foil and store overnight before serving. Yield: 12 servings.


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10 comments :

Dzoli said...

I have three wonders of Meyer Lemon in the garden.We are seldom without fresh lemon and our luck as we love all lemony things.And also this cake of yours very much!

Zippi Kit said...

Goodness! If it does all that for you, imagine what it would do for the people who don't go looking for such perfection. I love lemon cake, a sort of pound cake but with more Personality! I must try this one! Thank you for the recipe! Have a nice week and I look forward to your coming posts.

Judianne said...

Just confirming the amount of lemon extract? 3 tablespoons??? not teaspoons?

Judianne said...

Just confirming the amount of lemon extract....3 Tablespoons, not 3 teaspoons. Wow, 3 tablespoons would make a persons socks go up and down.

Susan Lindquist said...

Oh my goodness! Sunshine on a plate! What a hopeful looking loaf of tea bread, Mary! It makes me happy just looking at it ... now, about tasting it, I wish we were neighbors!

Mary Bergfeld said...

Judianne, That is not a typo. It should be 3 tablespoons of lemon extract.

Priya Suresh said...

Stunning and very soft,smooth lemon bread..I dont mind have a slice anytime.

David said...

Mary, Love lemon cake...bread! Sweet with a little crunch and that lemon on the taste buds. Thanks and Take Care, Big Daddy Dave

Lori E said...

Darn it!!! I knew I should have bought a bag of lemons on my last Costco trip.
Maybe I can get creative with the limes I bought instead.
This is so mouth watering.

Allisunny S. said...

I made this last night for an extremely grateful husband who kept exclaiming after every bite and asking waaay more questions about how it was made than he has asked about most sweet things. I was very coy ;)
I wanted to thank you for your blog and sharing these recipes. It really makes a difference in my world.

xoxoxo,
Allison

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