This Sweet Lemon Bread is a delightful quick bread that perfectly balances tart citrus notes with rich, buttery sweetness. Unlike traditional yeast breads, this recipe uses baking powder for a tender, cake-like crumb that melts in your mouth. The addition of blanched almonds provides a delightful crunch and nutty depth, while the lemon glaze soaks into the warm loaf, intensifying the flavor. It is an ideal treat for afternoon tea, brunch, or as a comforting dessert. The aroma of fresh lemon and baking nuts will fill your kitchen, making it a welcoming addition to any gathering. Simple ingredients come together to create a sophisticated yet homey dessert that pairs beautifully with coffee or tea.
Sweet Lemon Bread
Description
This Sweet Lemon Bread is a delightful quick bread that perfectly balances tart citrus notes with rich, buttery sweetness. Unlike traditional yeast breads, this recipe uses baking powder for a tender, cake-like crumb that melts in your mouth. The addition of blanched almonds provides a delightful crunch and nutty depth, while the lemon glaze soaks into the warm loaf, intensifying the flavor. It is an ideal treat for afternoon tea, brunch, or as a comforting dessert. The aroma of fresh lemon and baking nuts will fill your kitchen, making it a welcoming addition to any gathering. Simple ingredients come together to create a sophisticated yet homey dessert that pairs beautifully with coffee or tea.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Grease and flour a 9x5x3-inch loaf pan.
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In a medium bowl, sift together flour, baking powder, and salt; set aside.
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In a large mixing bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
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Alternately add the dry ingredients and milk to the butter mixture in three parts, beginning and ending with the dry ingredients. Mix until just combined.
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Stir in the 2 tablespoons of lemon juice and the grated lemon rind.
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Gently fold in the chopped blanched almonds.
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Pour the batter into the prepared loaf pan and spread evenly with a rubber spatula.
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Bake for 1 hour, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with aluminum foil for the last 15 minutes.
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While the bread bakes, combine 1/4 cup sugar and the juice of one large lemon in a small bowl. Stir with a fork until the sugar is dissolved.
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Remove the bread from the oven and place the pan on a wire cooling rack.
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Using a toothpick, poke several small holes all over the top of the warm bread.
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Slowly pour the lemon-sugar glaze over the bread, allowing it to soak into the holes.
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Let the bread sit in the pan for 15 minutes to allow the glaze to set.
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Remove the bread from the pan and transfer it to the wire rack to cool completely before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 5183.6kcal
- % Daily Value *
- Total Fat 236.0g364%
- Saturated Fat 53.2g266%
- Cholesterol 563.1mg188%
- Sodium 13264.1mg553%
- Total Carbohydrate 689.6g230%
- Dietary Fiber 32.3g130%
- Sugars 380.5g
- Protein 100.6g202%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Wrap cooled bread tightly in plastic wrap or aluminum foil. Store at room temperature for up to 3 days or in the refrigerator for up to a week.
Substitutions: You can substitute whole wheat flour for half of the all-purpose flour for a denser texture. If you don't have blanched almonds, you can use slivered almonds or omit them entirely.
Tips: Ensure your butter is softened to room temperature for best creaming results. Do not overmix the batter after adding the flour, as this can make the bread tough.
