With the shelter in place yeast bread making craze, I went a different direction and made several different quick breads. Quick breads go well with coffee and remind me of times in coffee shops. Top of my list was Rosie Daykin’s Lemony Lemon Bread. Described as “divine” just as I began my quick bread search, I knew I had to try it. It is now also a favorite of Scott and our neighbor. It’s been reported that it’s the most popular bread sold at Rosie’s bakery, Butter, and now with this recipe, you can try it in your kitchen. It makes two loaves.
Lemony Lemon Bread
1/4 cup lemon juice
1/4 cup granulated sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
2 cups granulated sugar
4 large eggs
Zest of 2 lemons
1 cup sour cream, full fat
1/2 cup lemon juice
1 teaspoon pure vanilla
2 cups icing sugar, sifted
Enough lemon juice to make a thick glaze, approximately 1/4 cup
Preheat oven to 350 degrees. Butter and flour two 8-inch loaf pans.
To make the lemon syrup, in a small pot over medium-high heat, combine the lemon juice and 1/4 cup sugar. Bring the mixture to a boil and let it boil for about a minute. Remove from the heat and set aside.
For the lemon loaf, on a large piece of parchment paper, sift the flour, baking powder, baking soda and salt. Set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Scrap down the sides of the bowl again. Add the lemon zest and beat again.
In a liquid measuring cup, whisk together the sour cream, lemon juice and vanilla.
Turn the mixer speed to low and add the dry and liquid ingredients alternately, beginning and ending with the dry. Scrap down the sides of the bowl at least twice during the mixing process. Spoon the batter evenly into the prepared pans.
Bake for 50 to 60 minutes, or until a wooden skewer inserted in the center of the loaf comes out clean. The tops will have a lovely rise on them and be golden brown. Remove the loaves from the oven and allow them to cool in the pans for about 5 minutes.
Using a long wooden skewer, poke the top of each loaf about 25 times. Use a pastry brush to coat the top of each loaf with the lemon syrup. When the loaves are almost cool, you can remove them from the pans and allow them to cool completely on a wire rack. Place a piece of parchment paper or a cookie sheet under the wire rack.
For the lemon glaze, in a medium bowl, combine the icing sugar with enough lemon juice to create a thick and glossy glaze. Spoon the glaze over the top of each loaf, allowing it to drip down the sides. Allow the glaze to set for about 30 minutes before cutting.
Credit: Butter Celebrates! by Rosie Daykin