My wife is the primary consumer of this as I am working to improve a
very low carb eating style.
I hate to not use the zest from citrus so moved to use it all. She
says it works as long as I avoid getting much of the white pith.
Notes have variants with limes and key limes or Meyers lemons.
Have used all kinds of yogurt in this quick bread and works well even
with greek yogurt.
Spring is coming to Alaska and the Rhubarb is poking up - soon will
be making this to serve with rhubarb sauce.
* Exported from MasterCook *
Lemon Bread from an original recipe from King Arthur Flour Folks
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads Dessert
Vaughan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***Bread****
6 tablespoons butter or margarine up to 1 stick or 4
ounces -- (3 ounces)
1 cup sugar -- (7 ounces)
2 large eggs
1/4 cup fresh lemon juice -- (2 ounces)
3/4 cup buttermilk or yogurt -- (6 ounces)
1/2 teaspoon lemon oil and grated lemon zest from the
lemons used to increase lemon essence
2 cups King Arthur Unbleached All-Purpose Flour --
(8 1/2 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
***Glaze***
1 each lemon, juiced (about 1/4 cup)
1/2 cup sugar -- (3 1/2 ounces)
For the bread: In a medium-sized mixing bowl, cream together the
butter and sugar till thoroughly combined. Beat in the eggs one at a
time, beating well after each addition. Mix the buttermilk or yogurt
with the lemon juice and lemon oil, and set aside. Mix the flour,
baking powder, and salt, and set aside.
Add the dry ingredients to the butter mixture alternately with the
buttermilk mixture. Spoon the batter into a lightly greased 8 1/2 x 4
1/2-inch loaf pan. Bake the bread in a preheated 350F oven for about
50 minutes, or until a cake tester inserted into the center comes out
clean. Remove the bread from the oven, and poke it all over with a
cake tester, ice pick, or other long, thin tool.
For the glaze: Five minutes before the bread is done, whisk together
the glaze ingredients, stirring until the sugar is dissolved, and
while the cake is hot drizzle it gradually with the glaze, stopping
periodically to allow it to soak in. Set the bread aside, and let it
cool in the pan for 10 to 15 minutes. Remove it from the pan, and
allow it to cool completely before slicing.
Yield: 1 loaf.
S(Internet Address):
"http://www.kingarthurflour.com/recipes/lemon-bread-recipe";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1327 Calories; 10g Fat (6.5%
calories from fat); 13g Protein; 307g Carbohydrate; trace Dietary
Fiber; 424mg Cholesterol; 1697mg Sodium. Exchanges: 1 1/2 Lean Meat;
1/2 Fruit; 1 Fat; 20 Other Carbohydrates.
NOTES : From the King Arthur folks:This bread is a treat for anyone
who loves the fresh, bright taste of citrus. Made doubly moist by the
lemon-sugar glaze applied after it comes out of the oven, it's
reminiscent of poke cake (remember that?). It's sweet enough to serve
for dessert, yet tart enough to go well in a brunch breadbasket with
other muffins and breads.
Ken-the-cook's notes and modifications: It works well with both the
lemon oil and the grated lemon rind. I have been using the grated
rind of all the lemons in the bread (about 2).
I like to use meyers lemons -- but the primary consumer does not care.
This is also pretty good using persian limes (normal large limes
found in grocery stores).
Have made this with the key limes from mexico found in border states
(Tucson) at low cost. These small limes can be a challenge to zest
the peel because they are small, but the flavor is very good. Key
Lime Pie flavors in a quick bread loaf.
The favorite form of serving is to spread a slice with lemon curd and
top with oven poached rhubarb sauce