Lemony Lemon Bread

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

LEMON SYRUP

1/4 cup lemon juice

1/4 cup granulated sugar

LEMON LOAF

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

LEMON GLAZE

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

6 thoughts on “Lemony Lemon Bread

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  1. Sounds good Meghan. Hope you are doing well. Love, J

    __________________________ Sent from my iPhone X

    Judith Marx Golub Home: 650-941-5623 Cell: 650-906-5625 golubgazette.blogspot.com

    Liked by 1 person

  2. Hi Megan, Yum!  Sounds like a recipe I’ll have to try.   Was so good to see you today.  It’s been a long time.  Hope you and Scott are doing well.  Although Gary is at Gordon Manor, I do see him every day.  He’s doing very well there and makes my day with his smile and laugh.  I’m doing well, just trying to not go crazy (like the rest of us) and doing a lot of baking. Give Scott a big hug and our love to you both, D (\(\       ( -.- ) 0__(“)(“) 

    Liked by 1 person

    1. Hi Diana, It’s nice to hear from you. Great to see you too! Glad Gary and you are doing well. Big hugs to both of you. Lots of love, Meghan

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  3. Hi Meghan: I think that recipe for lemon loaf is the best ever. I made two loaves for Father’s Day and gave one to Davie and the other to Steve, Jamie’s husband. Received rave reviews from both of them. How are you both, Anne

    Sent from my iPad

    >

    Liked by 1 person

    1. Hi Anne, We thought the lemon bread was amazing as well. What a great idea to make it for Father’s Day. It’s great to be in touch. Much love, Meghan

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