Tasty and Tangy Glazed Lemon Bread
On a recent snowy and cold afternoon I started hankering for a little something sweet to nosh on.
Something easy to whip together and reasonably healthy.
I had a bag of lemons in the fridge, which got me to thinking about the wonderful glazed lemon bread my Mom used to make.
Her bread was light and moist, and not too sweet or rich. I didn’t have Mom’s exact recipe on hand, but I figured I could just do a little google-fu and find a suitable recipe without too much trouble, which was indeed the case.
I used a fairly basic recipe, but I quit using regular wheat flour some time ago and so only had spelt flour on hand.
I also only had Demerara sugar in the cupboard. It’s not as sweet as white sugar, and has a coarse texture that gives it a nice crunch but it took a little while to dissolve in the lemon juice for the glaze.
This bread was delicious! Moist and tender, not too sweet and loaded with tangy lemon flavour.
Lemon Bread
- 1 1/2 cups spelt flour
- 1 tsp sea salt
- 1 cup sugar
- Peel of 2 lemons, grated
- 1 tbs baking powder
- 1/2 cup whole milk
- 2 large eggs, beaten
- 1/2 cup (1 stick) unsalted butter, melted
- Juice of 1 large lemon
- 1/2 tsp vanilla extract
Lemon Glaze
- Juice of 1 large lemon
- 1/4 sugar
Preparation
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess.
Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside.
In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan.
Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.)
Lemon Glaze:
While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved.
After removing the bread from the oven (and still in the pan), use a long wooden skewer to poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times. Allow time between bastings for glaze to soak in. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack.
Stephanie Kelley
