Credit for this delicious Lemon Bread goes to my biggest mentor, Ina Garten. Her “Lemon Cake” recipe comes from the Barefoot Contessa “Parties” book, published in 2001. It packs a PUNCH of lemon flavor, which makes it the best lemon bread I’ve ever had. It is baked with lemon zest and lemon juice, glazed with a heated lemon and sugar mixture, then drizzled with yet another dose of a lemon icing that makes it, well… to die for! And for an added bonus, the recipe makes 2 loaves – 1 for giving, and one for yourself.
Recipe for LEMON BREAD
Ingredients:
* 1/2 lb (2 sticks) unsalted butter at room temp
* 2 c granulated sugar
* 4 extra large eggs at room temp
* 1/3 c grated lemon zest (about 6 large lemons)
* 3 c all purpose flour
* 1/2 tsp baking powder
* 1/2 tsp baking soda
* 1 tsp salt
* 1/4 c fresh squeezed lemon juice
* 3/4 c buttermilk, at room temp
* 1 tsp vanilla extract
GLAZE:
* 1/2 c granulated sugar
* 1/2 c fresh squeezed lemon juice
While loaves are baking, heat over low til sugar dissolves. Set aside.
ICING:
* 2 c confectioner’s sugar
* 3 1/2 T fresh squeezed lemon juice
Prepare 2 loaf pans, with cooking spray. Line with parchment paper on 2 sides, and on the bottom.
Preheat oven to 350 degrees.
Cream butter and sugar in the bowl of an electric mixer, using a paddle attachment, for about 5 min, til light and fluffy.
Add eggs 1 at a time, mixing on med speed. Add lemon zest, and blend.
Sift together flour, baking powder, baking soda, and salt in a medium bowl, and set aside. In another bowl, add 1/4 c lemon juice, buttermilk, and vanilla. Add the dry ingredients alternating with the wet ingredients, into the mixing bowl, mixing well between additions.
Divide the batter between the 2 pans evenly, and smooth the tops. Bake for 45 min – 50 min, until a toothpick inserted in the center comes out clean.
Cool cakes for 10 min, then invert onto a cooling rack, set over a sheet pan. While upside down, pour the warm glaze over each one, spreading evenly.
Allow the loaves to cool completely.
Combine the icing ingredients (above), and drizzle over each loaf. Place the loaves on a cooling rack, over a piece of parchment paper to catch the drippings. After about 10 min, I scrape up the drippings, and drizzle the loaves with additional icing!
Store in the refrigerator for up to a week. These freeze beautifully as well.
