Bursting with flavor, this delicious lemon bread loaf is perfect to serve as a dessert or enjoy as an afternoon snack with a cup of coffee. Glazed with a lemon and honey syrup, it’s a wonderful blend of sweet and tart.
Pour the batter into a standard loaf tin that’s greased and lined with parchment parchment paper and bake in the preheated oven
You’ll know it’s ready when it looks golden and the sides start to pull away from the loaf pan. You can also test that a toothpick inserted in the middle comes out clean.
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If you’d like, you can make the honey lemon glaze, but the lemon loaf is delicious on its own! Just combine the ingredients for the syrup on the stovetop. Use a toothpick to make holes in the top of the loaf and pour over the warm syrup.
Once the bread has cooled, place it in an airtight container. It will keep at room temperature for 2 days and in the fridge for up to a week. Cover it with foil or a plastic bag to prevent it from drying out.
Yes, this bread will freeze well for up to 3 months. Wrap the cooled bread tightly in foil and place in a freezer bag. You can thaw it at room temperature.
Lemon Loaf With Cream Cheese Frosting
Yes, if you can, take out the ingredients 30 minutes before you start making this lemon loaf. Warm ingredients will combine more easily and trap air to create a fluffy bread.
If you’vetried this healthy-ish feel goodLemon Breadrecipe or any other recipe on , then don’t forget torate the recipeand leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me onInstagramso I can repost on my stories!
Easy to make and delicious to eat, this simple lemon bread loaf is wonderfully tangy and sweet. Made w/ Greek yogurt, olive oil & honey, it's light & fresh!
Lemon Poppy Seed Cake
Storage: Store in an airtight container at room temperature or in the refrigerator for up to 1 week. You can freeze the bread for up to 3 months. Just thaw overnight in the fridge and bring to room temperature before serving.
Calories: 251 kcal , Carbohydrates: 36 g , Protein: 5 g , Fat: 10 g , Saturated Fat: 2 g , Cholesterol: 42 mg , Sodium: 94 mg , Potassium: 115 mg , Fiber: 1 g , Sugar: 23 g , Vitamin A: 59 IU , Vitamin C: 6 mg , Calcium: 51 mg , Iron: 1 mgGlazed Lemon Bread is a soft, moist bread bursting with citrus lemon flavor and topped with a shell of sweet lemon glaze. This quick and easy homemade bread is great for sharing or savoring!!
As you know if you have been a reader for a while, I love lemon! It adds such a vibrant flavor to any recipe I make. This time of year I always seem to start gravitating toward fresh fruit inspired recipes even more! So, when I was shopping at a local market and saw tons of fresh lemons, this recipe immediately started forming in my mind! I wanted a mix of cake and bread with a fantastic sweet and sour glaze. Man did I create a winner with this one!
Lemon Drizzle Loaf
This glazed lemon bread reminds me so much of a great pound cake because it is so dense and buttery with a thick glaze on top. It has the perfect balance of tart and sweet flavors. Whether I am baking for a shower, brunch, entertaining house guests, or just enjoying a quiet day at home, I can tell this bread will be my go-to. It was so easy to make and the colors make for a beautiful presentation! Be sure to try it too and let me know your thoughts!
These ingredients are mostly pantry staples that you will have on hand. If you are an avid fan of lemon, I recommend keeping a lemon (or two) in your freezer to use for lemon recipes. Lemon extract or store bought lemon juice just don’t have the same outcome as freshly squeezed lemon juice or grated zest. To freeze whole lemons, place them in freezer bags (remove as much air as possible before sealing). Then, to thaw, microwave for a few seconds or place in cold water for 10-15 minutes.
You are only 7 steps away from making the most amazing glazed lemon bread from scratch! It was so tempting to by that box mix, and you resisted! I am so proud! Trust me you will be so proud of yourself too after you see how delicious this bread turns out!! The steps are so easy to follow. You can do this!
Sourdough Lemon Cake
Lemon juice. This is because of the strong aroma of the lemon extract. One teaspoon of extract is equal to two teaspoons of lemon zest. However, I highly recommend using the real lemon zest instead as it has great vitamins and fresh flavor with no chemical taste.
Calories 258 kcal (13%) Carbohydrates 39 g (13%) Protein 3 g (6%) Fat 10 g (15%) Saturated Fat 6 g (30%) Cholesterol 65 mg (22%) Sodium 161 mg (7%) Potassium 58 mg (2%) Fiber 1 g (4%) Sugar 27 g (30%) Vitamin A 336 IU (7%) Vitamin C 1 mg (1%) Calcium 26 mg (3%) Iron 1 mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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