Lemon Bread


This bread is wonderful. And it is a bread not a cake. It has a bread like texture and is not very sweet. The flavor of the lemon comes through nicely but doesn't over power. This definitely packages well and would make a lovely gift.

~ For the Lemon Cake ~
1 1/2 cups cake flour
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
8 large eggs, at room temperature
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
2 cups (1 pound, the whole box!) unsalted butter, melted and cooled
1/2 cup sour cream, at room temperature
2 teaspoons pure vanilla extract

~ For the Lemon Syrup ~
1/3 cup fresh lemon juice
1/3 cup sugar

~ For the Lemon Glaze ~
2 cups powdered sugar
4-6 Tablespoons fresh lemon juice
Step 1-the Bread Preheat oven to 350 degrees. Spray loaf pans (2 regular size) with non-stick baking spray. then place parchment paper on bottom of pan and spray again. (once you spray it, it will lay flat.) Sift flours, Baking soda, baking powder and salt together. In separate bowl, combine sugar, eggs, lemon zest and lemon juice, mixing with mixer till well blended. Continue mixing and add butter, then sour cream and vanilla. Fold in flour with a rubber spatula, 1/3 at a time. Mix just till all flour is combined. Pour into prepared pans, and bake at 350 degrees for 20 minutes. At 20 minutes, rotate pans (I didn't) and turn down oven to 325 degrees and continue baking for another 30-35 minutes. Use a toothpick to test for doneness. My little loaves were done at 25 minutes, the larger one at 30. Immediately after removing from oven, run a knife down the sides of the pan to prevent sticking. Once cool enough to handle, about 15 minutes, remove loaves from pan to a wire rack.


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