Lemon Bread
Sweet, yet tart this fluffy lemon bread is the perfect treat to start the day. This quick bread screams lemon in every bite and is topped with a simple lemon icing.
Ingredients
Lemon Bread
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 3 eggs
- Zest from two lemons
- 1/2 cups lemon juice about 2 lemons
- 1 cup plain greek yogurt
Lemon Icing
- 2 tablespoons lemon juice
- 1/2 cup confectioners sugar
Instructions
- Preheat the oven to 350 degrees and spray 9 x 5 inch loaf pan with cooking spray
- In a large bowl, combine the flour, baking powder, and salt.
- In a medium bowl, mix together the oil, yogurt, sugar, eggs, lemon zest, and lemon juice until well combined.
- Add lemon mixture to the flour mixture and stir well. Scrap the sides and bottom to check for flour pockets.
- Pour the batter into prepared pan and bake for 45-50 minutes or until the top is golden brown and a cake taster comes out clean when inserted into the middle.
- Cool in the pan for ten minutes, then remove the loaf to a cooling rack. If the bread seems to stick, carefully run a thin butter knife around the edges.
- Once the bread is cool, make the icing by combining the lemon juice and sugar. Whisk until smooth with no lumps.
- Place the loaf on a cooling rack set over a baking sheet or cutting board, then carefully pour the icing over the top. Use a butter knife to evenly spread the icing over the top. Excess icing may spill onto the baking sheet. Let the icing set for about 30 minutes before enjoying.
Notes
- The loaf can be frozen for up to 2 months before being iced. Once thawed, add the icing to the loaf.
- The bread will keep at room temperature for several days in an airtight container.
- Eats plain, or top with fresh berries and whipped cream.