* Exported from MasterCook *
Bread, Buttermilk Lemon
Recipe By :Sue Moran
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 T lemon zest -- from 1 lemon
1 cup granulated sugar
2 sticks unsalted butter -- at room temp
3 large eggs -- at room temp
1 3/4 cups all-purpose flour -- or cake flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
glaze:
1 1/2 cups powdered sugar
1 T lemon juice -- to thin, add more as necessary
Prep: 20 minutes
Cook: 55 minutes
Total: 1:15
Preheat oven to 350F Lightly butter a 9x5" loaf pan and line it with
parchment paper with long ends so you can lift the bread out later
for glazing and slicing.
Remove the peel from the lemon with a vegetable peeler. A serrated
peeler works best for this. You want to remove just the yellow part
of the peel, with little of the bitter white part.
Put the sugar and lemon peelings in a food processor and process
until the peels are completely incorporated into the sugar.
Put the lemon sugar and butter into a stand mixer and cream until
light and fluffy - a full 5 minutes.
Beat in each of the eggs, one by one, making sure each egg is fully
incorporated before adding the next one. Continue beating for another
2 to 3 minutes.
Whisk together the flour, baking powder, and salt and add to the
mixer, alternately with the buttermilk, beginning and ending with dry
ingredients. Finish mixing by hand, to make sure everything is
thoroughly mixed, but don't over beat.
Turn the batter into the prepared pan, spread out evenly, and bake on
the center rack for 50 to 55 minutes, or until fully risen and a
toothpick inserted near the center comes out without wet batter
clinging to it (moist crumbs are fine.)
Let the bread cool in the pan for 10 minutes, then remove, using the
parchment paper handles, and let fully cool on a rack.
Meanwhile whisk together the sugar with enough lemon juice to make a
thick glaze. Spread the glaze over the cooled bread.
Cal 346, Fat 16.7g, Carb 46.6g, Sod 1277.6g, Fiber 0.6g, Pro 3.9g
Source:
"adapted from Bon Appetit"
S(Internet address):
"https://theviewfromgreatisland.com/buttermilk-lemon-bread-recipe/";
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Per Serving (excluding unknown items): 353 Calories; 17g Fat (42.1%
calories from fat); 4g Protein; 48g Carbohydrate; 1g Dietary Fiber;
95mg Cholesterol; 181mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 2 Other Carbohydrates.
NOTES : 2019 - 0204