ICED LEMON BREAD

 After stepping aside from my hosting duties at the church for the Cafe Treats 9 months ago, I decided I could host once a month. Since I decided to contribute to the treats on the 15th, I just thought that would be a good time for March since I needed to get the treat there early. 

I saw this recipe when I was recently trying to clean out a plastic tub of recipes and had put it aside to try soon. I thought I had all of the ingredients but after searching several different places I had to give up and realized I was out of the dry lemon zest I always use when lemon zest is called for. I know it is not quite the same, but I rarely have real lemons. I found a small container of crystalized lemon called True Lemon and it was really strong with lemon flavor - so I just used 2 tablespoons of it. The bread was really lemony and I loved it. 

I sliced each mini-loaf into 12 slices and treated everyone to the whole slice. (I usually cut the loaf down the center also, but it was such a pretty slice, I thought better of it.)

The recipe went together quickly and those selecting it in the Cafe seemed pleased so I am sure I will make it again.

PRINT RECIPE.

ICED LEMON BREAD

1-1/2     cups flour

1-1/3     cups sugar, divided

2           teaspoons baking powder

1/2        teaspoon salt

1            cup sour cream

3           large eggs

2           tablespoons grated lemon zest*

1            tablespoon lemon juice

*********

2           tablespoons water

1            teaspoon lemon extract

*********

1            cup powdered sugar

1-1/2     tablespoons skim milk

1/4        teaspoon lemon extract

* I used True lemon (crystalized lemon) instead.

Preheat the oven to 350 degrees F. Grease and flour a 9 x 5 inch loaf pan. (I used three mini-loaf pans and Baker's Joy)

In a medium bowl, stir together the flour, 1 cup of the sugar, baking powder, and salt. Set aside.

In a small bowl, whisk together the sour cream, eggs, lemon zest, and lemon juice until well blended.

Pour the wet mixture into the flour mixture, stirring just until combined.

(Make sure you get all the way to the bottom of the bowl.)

Pour the batter into the prepared pan(s) dividing evenly if making mini-loaves.

Bake for 50 to 60 minutes for the large loaf and 30 to 35 minutes with the mini-loaves. Check doneness with a toothpick.

While the loaves are baking, stir together the remaining 1/3 cup of sugar, the water and lemon extract in a small saucepan. Cook and stir over medium heat until the sugar dissolves and syrup is clear. Set aside.

Cool the bread in the pan(s) for 10 minutes. 

Poke holes in the loaves with a thin skewer or fork.

Spoon the glaze over the top of the loaves so the glaze can soak into the loaves. Cool completely.

Remove the loaves from the pan(s).

For the icing, Measure the powdered sugar into a small dish. Add the milk and 1/4 teaspoon of lemon extract; stir to form a thin icing.

Spoon it over the cooled loaves running over the edges.

Wrap in plastic foil after icing sets.