Given a choice, I will almost always choose lemon. This bread is served at breakfast but is tasty enough for a light dessert after dinner. It’s moist and yummy!
1/4 cup unsalted butter, room temperature
1 cup sugar
2 large eggs
1/4 cup fresh lemon juice, about 2 large lemons
Grated zest of 2 lemons
1/2 tsp vanilla extract
1/2 cup milk
1 1/4 cup cup unbleached all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup chopped pecans
1/2 cup confectioners’ sugar
2 tsp fresh lemon juice
Preheat oven 350 degrees. Grease an 8×4-inch metal loaf pan with butter and a light dusting of flour.
In a small bowl, combine flour, baking powder and salt with a whisk.
In a large mixing bowl, beat butter and sugar. Add the eggs one at a time, then add the lemon juice, zest and vanilla. Mix until combined.
Add the flour in three increments, alternating with the milk, beginning and ending with the flour. Blend until combined. Stir in the pecans. Note: the pecans can be left out if preferred.
Place batter in the loaf pan and bake for about 50 minutes or until tester comes out clean. Time may vary if you use a glass pan.
While bread is baking, make the glaze in a small container. Mix well and pour over the bread when it comes out of the oven and is still hot.
Let bread cool about 15 minutes and then turn out on a cooling rack. Bread will keep several days if wrapped well (but I bet it won’t stick around that long!).
The Beechmont Inn
Bed and Breakfast Foodie