Lemon Bread

Wednesday, April 19, 2017

Words & Photography
by Haley Bec

When I recall the dessert loaves my mum would bake, I think banana bread, lemon bread, and chocolate zucchini bread. I remember she would sometimes put chocolate chips in the banana bread. Yum! The other time the loaf tin was used was for meat loaf, which we ate for dinner just as frequently as pasta (or so it seemed)!

I wanted something sweet this week, and had lemons and poppy seeds on hand. This recipe is delicious. I made a simple lavender and lemon glaze to drizzle on top. I steeped lavender petals in milk and let cool to room temperature. I added the milk to icing sugar and adjusted the consistency with lemon juice. The glaze was tart and went perfectly with the bread. This lemon bread recipe forms a nice golden crust, is moist on the inside, and not too sweet. We ate this for breakfast and later in the day with tea.

Lemon Bread
Makes 1 loaf

1/3 cup shortening or butter
1 cup sugar
2 eggs
1 tbsp lemon juice (and grated peel, if you like)
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/2 cup chopped walnuts or poppy seeds (optional)

1. Cream butter and sugar in bowl; beat in eggs. Stir in lemon juice and peel (if using).
2. Sift flour, baking powder, and salt, and add alternately with milk to cream mixture, beginning and ending with dry ingredients. Stir in walnuts or poppy seeds (if using).
3. Pour into 9” x 5” (2 L) loaf pan.
4. Bake at 350°F (180°C) about 1 hour, until top is golden.

Note: I only used 1/4 cup of poppy seeds, which I thought was plentiful! I also used a smaller loaf pan, but still cooked it for 1 hour.


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