Make lemon bread.
Some decisions in life are hard. Making lemon bread is not one of those decisions.
Spring is here – or so that’s what I’ve been told. I can’t tell, mostly because it’s snowing outside, I’m freezing inside, and my car is still requiring antifreeze. But, it’s spring. Trust me.
When life hands you lemons (and snow in the spring), make lemon bread. And do yourself a favor by calling it ‘lemon bread.’ Eating a huge portion of ‘lemon cake’ or ‘lemon loaf’ sounds a lot worse than simply enjoying a large piece of ‘lemon bread.’ Correct me if I’m wrong.
2 sticks unsalted butter, room temperature
2C +1/2C sugar
4 extra-large eggs, room temperature
1/3C lemon zest (~6-8 lemons)
1/2tsp baking powder
1/2tsp baking soda
1/4C + 1/2C freshly squeezed lemon juice
3/4C buttermilk, room temperature
1tsp vanilla extract
For the glaze:
2C powdered sugar
3 1/2T freshly squeezed lemon juice
Preheat oven to 350. Grease/flour loaf pan. Line bottom with parchment paper.
In a bowl, cream butter and 2C sugar until light and fluffy. Add eggs. Add lemon zest.
In a different bowl, sift flour, baking powder, baking soda, and salt.
In a different bowl (this is bowl 3 for those counting), combine 1/4C lemon juice, buttermilk, and vanilla.
Alternate between adding flour mixture and buttermilk mixture to the butter/egg/sugar mixture. Be sure to begin and end by adding the flour mixture.
Divide batter between the pans.
Bake for 45-55 minutes, until a toothpick comes out clean. Cool for ten minutes. Remove from pan and allow to cool completely.
Optional syrup: Combine 1/2C sugar and 1/2C lemon juice in a small pot. Heat until sugar dissolves. Pour over cooled cakes.
Optional glaze: combine powdered sugar and lemon juice. Drizzle or pour over the cake. You may need a bit more lemon juice or powdered sugar to achieve desired consistency.
Note: I halved the recipe, increased the amount of lemon juice (about 1/4C for 1 loaf), skipped the lemon syrup, and went light on the glaze — all with delicious success.