Lemon Bread

Anything with Lemon has such a nice tangy, tarty fresh flavour to it. It’s also a wonderful pallet cleanser I think. When I was back from College on one of those random nights with sweet cravings, I ended up putting this together at 10pm at night!
I still remember my brother and sister-in-law were anxiously waiting for the glaze to set and to get a go-ahead from me to dig in. I don’t remember the go-ahead, but I do remember coming back much later finding my brother over the loaf tin chomping away. 
Recently my Uncle was visiting us and taking us out for a nice fancy dinner, something which is a usual on his stop overs. So I invited him over for tea before we headed out for dinner and wanted to keep it light so we still have enough room to binge on the main meal. And so i decided to re-visit and old recipe, nearly 8 years later, and see if it would turn out just as nice. 
This bread does not rise that much, so don’t be alarmed. I have to try it using the Wilton Bake Even Strips and see if it works well, or it’s just the recipe. But even then, it’s light, moist, full of flavour and wonderful with tea. 
1/4 cup butter
1 cup sugar
2 eggs
1 1/2 cup flour
1 tsp baking powder
1/2 cup milk
grated rind of 1 lemon
1/2 cup confectioner’s sugar
Juice of 1 lemon


  1. Pre-heat oven at 180 C
  2. Cream butter and sugar
  3. Add remaining ingredients and mix well
  4. Put in loaf tin and bake for 40-60 mins until a skewer comes out clean 
  5. While the bread is baking mix together the confectioners sugar and lemon juice
  6. Once the bread has cooled poke holes all over the bread and pour the glaze on top generously making sure to coat the sides as well 
Cream butter & sugar


Add the rest of the wet ingredients
Stir in the flour
Bake for 40-60mins
While the bread is baking prepare the glaze mixing sugar and lemon juice
Brush the top and all the sides with the glaze
Lemon Bread

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