Glazed Lemon Bread – A Couple Cooks - Healthcircle Lifestyle

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Bask in citrus bliss with this fluffy lemon bread recipe! Its mushy texture, vibrant lemon taste, and zingy glaze make it an irresistible loaf for any season.

It’s that point of 12 months once we begin craving lemon, and right here’s the most recent in our in depth assortment of lemon recipes that you need to attempt: this glazed buttermilk lemon bread recipe! We’ve been authors of baking recipes for over 10 years and we’ve realized a factor or two about baked items, notably fast breads. Right here we’ve created the moistest, fluffiest, zingiest lemon loaf doable, topped with a flavor-popping zingy citrus glaze! It’s straightforward to whip up with simply 10 elements.

What individuals are saying about this lemon bread recipe

After we create a recipe, we frequently prefer to have an impartial recipe tester take a crack at it to confirm that it’s as scrumptious and fool-proof as we expect it’s. This lemon bread recipe was examined by reader Lexi, who gave this testimonial:

“This lemon loaf turned out fantastic! The feel is fantastic, barely moist, with a pleasant crumb. The lemon taste is shiny and zesty, balanced nicely with the candy lemon glaze. It’s so good the subsequent day as nicely. We had it for breakfast this morning!”

Lemon Bread recipe with glaze and lemon slices

3 key elements for good lemon bread

Alex and I’ve been creating baking recipes for over 10 years, and we’ve realized just a few issues about fast breads. What we’ve realized? You’ll be able to’t reduce corners with baked items: you’ve received to make use of the easiest elements and strategies if you’d like one of the best taste and textures! There are three key elements to make an ideal lemon bread in our opinion:

Buttermilk: Seems, buttermilk is the important thing to the fluffiest fast breads and muffins with essentially the most tender crumb. We tried avoiding it for years since we didn’t usually inventory it, but it surely actually does wonders on this lemon bread. Don’t be tempted to make a buttermilk substitution! I realized the significance of buttermilk from skilled baker and writer Sarah Kieffer, and after utilizing it in recipes I’ve seen an enormous distinction within the texture of our baked items!
Actual lemons: On this recipe, you’ll want lemon zest within the bread itself and lemon juice within the icing. Utilizing lemon juice within the bread isn’t needed, since it will possibly add a bitter taste as a substitute of infusing a zippy nuance.
Lemon extract: The opposite key to lemony baked items is utilizing lemon extract! Over years of testing, we’ve discovered a mixture of extract and actual lemon zest makes the very finest lemon taste. It’s straightforward to seek out within the baking aisle, and also you solely use small quantities at a time. That is what makes it style like a Starbucks lemon loaf!

A couple of fast suggestions for baking the loaf

There are just a few fast suggestions for baking this lemon bread recipe to make it one of the best loaf doable. After honing 20 fast bread recipes, listed here are just a few suggestions for baking a lemon loaf:

Rub the lemon zest into the sugar first. As a substitute of including the lemon zest proper to the recipe, place the zest within the sugar and use your fingers to rub the zest into the sugar. This prompts the important oils within the zest, serving to it to style extra lemony.
Use an aluminum baking pan for finest outcomes. Ceramic and glass pans don’t cook dinner as evenly for fast breads. We suggest a 9-inch aluminum loaf pan. You should utilize an 8-inch pan as nicely: simply improve the bake time barely.
Use parchment paper to simply take away the bread (and for faster cooling). We reduce the paper so it’s the width of the loaf pan, then enable it to increase on both aspect of the pan to make a “sling” for simply eradicating the bread. This helps it cool sooner, which is required earlier than pouring on the glaze.

That lemon glaze actually seals within the zingy taste!

One of the best a part of this lemon bread recipe is the lemon glaze, which is the literal and figurative icing on high! It makes the bread style considerably extra lemony, nearly like including salt to a savory recipe to make it pop. Don’t be tempted to omit the icing! You’ll be able to, however the bread can have a mellow high quality: it’s good, but it surely doesn’t have the “BOOM” taste that it does with the icing. Listed below are just a few suggestions for making use of the lemon glaze:

Wait till the bread is cool previous to icing. In any other case, the icing will soften into the bread.
Use a fork for drizzles, or a spatula for a clean glaze. A fork makes one of the best drizzly strains: with a spoon it’s a bit too chunky. Use half the glaze for a drizzled seem like this lemon blueberry bread. Should you’re making the total glaze recipe, use a spatula to unfold it on.

Make forward and storage information

As a result of it’s made with buttermilk, this lemon bread recipe stays extremely moist throughout storage! In reality, it will get much more moist over time. We examined this recipe with bitter cream but it surely got here out a lot drier particularly over storage time. Buttermilk for the win!

You can also make lemon bread upfront and canopy in aluminum foil un-iced, then ice earlier than serving.

The bread lasts at the very least 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 or extra days wrapped in foil (convey to room temperature earlier than having fun with). It’s also possible to freeze un-iced bread for as much as 3 months. We advise slicing it into items and wrapping it in plastic wrap then a freezer-safe bag or container earlier than freezing.

Extra of our favourite lemon recipes

There are such a lot of enjoyable lemon recipes attempt; listed here are just a few of our favorites. Glad cooking!

This lemon bread recipe is…

Vegetarian. For vegan, do that Vegan Lemon Loaf. For gluten-free, do that Gluten Free Lemon Loaf.

Description

Bask in citrus bliss with this fluffy lemon bread recipe! Its mushy texture, vibrant lemon taste, and zingy glaze make it an irresistible loaf for any season.

For the lemon bread

1 3/4 [245 g] all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 cup plus 2 tablespoons granulated sugar
Zest of two medium lemons (about 1 ½ tablespoons)
½ cup melted unsalted butter (or vegetable oil)
¾ cup buttermilk
3 eggs
2 teaspoons lemon extract

For the glaze

1 cup powdered sugar (120 g)
2 tablespoons recent squeezed lemon juice

Preheat the oven to 350°F.
Grease a 9-inch aluminum loaf pan. Line the pan with a bit of parchment paper, reduce in order that it extends on two sides to simply take away it from the pan.
In a big bowl, whisk the all-purpose flour, baking powder, baking soda, and salt.
Place the lemon zest in a big bowl with the sugar. Use your fingers to rub the zest into the sugar till it’s aromatic (this prompts the flavour of the zest).
Whisk within the melted butter, then whisk the eggs separately. Whisk within the buttermilk and lemon extract. Swap to a spatula. Add the dry elements and stir till clean. Unfold evenly into the ready pan.
Bake 53 to 55 minutes till the highest springs again when touched and a toothpick inserted comes out clear (if the highest will not be set at this level, bake a couple of minutes longer). The precise timing will rely in your oven and baking pan.
Cool the bread within the pan for half-hour. Then run a knife across the edge and invert the loaf onto a cooling rack. Permit to chill totally to room temperature (about half-hour to 1 hour).
Combine the elements in a small bowl till it comes collectively right into a clean icing (whether it is too runny add a bit extra powdered sugar; if it’s too thick add just a few drops extra lemon juice). Use a fork to drizzle the highest of the bread with the icing (½ recipe) or a spatula to unfold it (full recipe).
Make forward / storage: You can also make the bread upfront and canopy in aluminum foil un-iced, then ice earlier than serving. The bread lasts at the very least 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 or extra days wrapped in foil (convey to room temperature earlier than having fun with). It’s also possible to freeze un-iced bread for as much as 3 months (slice it into items and wrap it in plastic wrap then a freezer-safe bag or container).

Class: Fast Bread
Technique: Baked
Delicacies: Bread
Weight loss program: Vegetarian

Key phrases: Lemon bread, lemon bread recipe, lemon loaf

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