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.
Ingredients: 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
Glaze:
1/2 cup confectioner’s sugar
Juice of 1 lemon Directions:
Pre-heat oven at 180 C
Cream butter and sugar
Add remaining ingredients and mix well
Put in loaf tin and bake for 40-60 mins until a skewer comes out clean
While the bread is baking mix together the confectioners sugar and lemon juice
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 ingredientsStir in the flourBake for 40-60minsWhile the bread is baking prepare the glaze mixing sugar and lemon juiceBrush the top and all the sides with the glazeLemon Bread
