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Moist Lemon Bread with Citrus Glaze

Posted By Christa On February 1, 2012 @ 6:33 pm In Bread,Breakfast,citrus,lemon | 7 Comments



Crisp, clean, refreshing. Lemon has to be one of the best flavors out there.
My parents have practically an orchard of fruit trees in their backyard. I’m lucky enough to reap the benefits of those trees. 
We literally have lemons year round- but this time of year the branches on the orange and lemon trees are practically bending in half, barely able to hold the weight of all the fruit.



My dream is to have a house in which we have as many fruit trees as my parents property. Until then, my parents love giving away the fruit, especially when it goes to good use like this Moist Lemon Bread with Citrus Glaze!
This bread is tender, moist, and has the perfect amount citrus flavor. Great with tea or topped with some vanilla ice cream!



Moist Lemon Bread with Citrus Glaze
(makes one 8″x4″ loaf)
INGREDIENTS:
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk (or whole milk)
2 Tablespoons lemon rind, divided


1 cup powdered sugar
2 Tablespoons fresh lemon juice, or orange juice
1 tablespoon granulated sugar


DIRECTIONS:
1. Preheat oven to 350 degrees. Grease and flour a 8″x4″ loaf pan, set aside.
2. Beat softened butter at medium speed with an electric mixer until creamy. Gradually ad 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
3. Stir together flour, baking powder, add salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into prepared pan. 
4. Bake at 350 for 1 hour or until a toothpick inserted in the center of bread comes out clean. Let cool in pan for 10 minutes. Remove bread from pan and cool completely on a wire rack.
5. Stir together powdered sugar and lemon juice until smooth, spoon evenly over top of bread, let excess drop down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.

Related posts:

Lemon Pound Cake
Mini Strawberry Lemonade Trifles
Moist Pumpkin Muffins with Caramel Streusel Topping
Mini Blueberry Granola Muffins {Gluten-Free}

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