Sweet, tangy and velvety smooth this “Backyard Lemon” bread recipe from the Maie Family is sure to be a tasty treat to share with a cup of Earl Grey. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
PrintThe Maie Family’s “Backyard Lemon” Bread
- Total Time: 1 hour 15 minutes
Ingredients
Scale
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 1/2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 1/3 cup grated lemon zest (6 to 8 large lemons)
- 3 cups flour
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 3/4 cup freshly squeezed lemon juice, divided
- 3/4 cup buttermilk, at room temperature
- 1 tsp pure vanilla extract
For the glaze:
- 2 cups confectioners' sugar, sifted
- 3 1/2 tbsp freshly squeezed lemon juice
Instructions
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. bake for 45 minutes to 1 hour.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the bread is done, allow to cool for 10 minutes. Remove from the pan and set on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top and allow the glaze to drizzle down the sides.
- Category: Cake, Desserts
- Cuisine: American
