I am hoping to make this before the middle of the coming week.
* Exported from MasterCook *
Glazed Lemon Bread
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces butter -- softened*
1 cup granulated sugar -- minus 1 Tbsp granulated sugar
1 tablespoon honey
2 eggs -- room temp
1 tablespoon lemon zest
1/2 cup whole milk
1/2 teaspoon salt
1 1/2 cups flour
1/2 teaspoon ground cardamom
1 teaspoon baking powder
Glaze:
1/4 cup lemon juice
1/3 cup sugar
1 tablespoon honey
NOTE:* Do not soften butter in microwave. Either leave a stick of
butter on kitchen counter for an hour, or place between two pieces of
wax paper and rollout with a rolling pin to soften.
1 Preheat oven to 350F. Butter a 4 x 8" loaf pan.
2 Beat the butter until fluffy, about 2 minutes. Add the sugar and
honey, continue to beat until creamy, a few minutes more. Add eggs,
one at a time, beating after each addition to incorporate. On low
speed, slowly beat the milk in. Do not worry if the mixture looks a
little curdled. Mix in lemon zest.
3 Sift together the flour, salt, cardamom, baking powder. Add to
the wet ingredients, beating until smooth.
4 Place batter in prepared pan and bake for 1 hour at 350F.
5 While the lemon bread is baking, prepare the glaze. Heat the
glaze ingredients - lemon juice, sugar, honey - in a small saucepan
until the sugar is completely dissolved.
6 Once you have removed the bread from the oven, poke holes all
over the top with a thin skewer (this will help the glaze penetrate).
Spoon the glaze over it while the bread is still in the pan and is
still hot. Let cool for 10 minutes before removing from pan and
slicing to serve.
Makes one loaf.
Source:
"Family Circle Dec 2008"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 181 Calories; 7g Fat (32.8%
calories from fat); 2g Protein; 29g Carbohydrate; trace Dietary
Fiber; 43mg Cholesterol; 169mg Sodium. Exchanges: 1/2 Grain(Starch);
0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.
NOTES : Tip: eggs rise better when they are at room temp. If you are
pressed for time and have cold eggs, put them in a bowl of warm water
(not hot, warm) for a few minutes before using.
PER SERVING 242 calories; 4 g fat (1 g sat.); 39 g protein; 13 g
carbohydrate; 3 g fiber; 1,227 mg sodium; 259 mg