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!
Print
The Maie Family’s “Backyard Lemon” Bread
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves 1x
Description
Sweet, tangy and velvety smooth this “Backyard Lemon” bread recipe from the Maie Family is sure to be…
Ingredients
- 1/2 lb (225 g) (2 sticks) unsalted butter, at room temperature
- 2 1/2 cups (600 ml) granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 1/3 cup (80 ml) grated lemon zest (6 to 8 large lemons)
- 3 cups (720 ml) flour
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 3/4 cup (180 ml) freshly squeezed lemon juice, divided
- 3/4 cup (180 ml) buttermilk, at room temperature
- 1 tsp pure vanilla extract
For the glaze:
- 2 cups (480 ml) 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.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
Find it online: https://honestcooking.com/the-maie-familys-backyard-lemon-bread/
Frequently Asked Questions
Why is it important to use room temperature butter and eggs?
Using room temperature butter and eggs ensures that they mix more evenly into the batter, resulting in a smoother texture for the lemon bread.
How do I know when the lemon bread is done baking?
The lemon bread is done when a toothpick inserted into the center comes out clean, which should be after baking for 45 minutes to 1 hour at 350 degrees F.
What is the purpose of the lemon syrup?
The lemon syrup adds extra moisture and enhances the lemon flavor of the bread, making it more tangy and flavorful.
