Moist Lemon Bread

Lemon bread makes me happy because it's such a bright bread, bursting with lemony flavor. The sun is shining through the window, and I'm ready for a big slice of this lemon loaf to start my day! 

I will be using lots of fresh lemons, zesting and squeezing them into this bread to get that fresh, tangy flavor.

I used a total of five lemons for these two loaves.

Start by combining the flour, baking powder, baking soda and salt into a large mixing bowl.

Blend the sugar, eggs (all EIGHT of them), lemon zest and lemon juice with electric mixer until combined.

Add melted butter, as the batter is mixing. 

Add sour cream and vanilla until mixed. Don't overmix.

Fold in flour 1/3 at a time, incorporating the flour fully each time.

Divide into 2 greased loaf pans. Bake @ 350 for 20 minutes on middle rack. Rotate pans and bake for another 30 minutes.

Meanwhile, dissolve lemon juice and sugar on stove top. Cook for 3 minutes and them set aside.

Remove bread, let cool. 

Place on parchment paper and using a toothpick poke little holes on the top and sides of bread. Then pour the lemon syrup over the bread and let soak or 15 minutes.

Then whisk together lemon juice and powdered sugar. Frost your bread and let harden for about 10 minutes. After the frosting hardened I covered it with plastic wrap and let it sit in the fridge for awhile. I preferred the bread cold, but eat it at the temperature that is desirable to you.

Slice!

And make your guests happy!

Recipe adapted from Baked: New Frontiers in Baking

3 c. all purpose flour

2 tsp. baking powder

1/4 tsp baking soda

1 tsp salt

2 1/4 cups sugar

8 large eggs @ room temp

1/4 c. grated lemon zest (about 5 lemons)

1/4 cup fresh lemon juice

2 cups unsalted butter, melted and cooled

1/2 c. sour cream @ room temp

2 tsp. vanilla extract

Lemon Syrup

1/3 c. fresh lemon juice

1/3 c. sugar

Lemon Glaze

2 c. powdered sugar

4-6 TBSP fresh lemon juice

Preheat Oven to 350 degrees. Combine four, baking powder, baking soda and salt. 

Blend sugar, eggs, lemon zest and lemon juice with an electric mixer and mix until just combined.

Add melted butter. Add sour ream and vanilla.

Fold in flour 1/3 at a time with rubber spatula.

Divide batter between the loaf pans.

Bake on the center rack for 20 minutes. Rotate and bake for another 30 minutes.

Let cool 15 minutes.

Meanwhile, make the lemon syrup: in  small saucepan heat the lemon juice and sugar over medium heat until dissolved. Cook for another 3 minutes and then set aside.

Place mostly cooled bread on parchment paper. Poke holes with toothpick and brush the lemon syrup over the top and sides of bread. 

Let bread cool completely for about 30 min.

Soaked but unglazed loaves will keep wrapped and frozen for up to six weeks.

Make the Lemon glaze by whisking together the powdered sugar and lemon juice. Add more of either ingredient to achieve the desired texture. Spread glaze over the bread letting it drip down the sides. Let harden 10 minutes before serving or wrapped and keep at room temp for up to three days.