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Iced Lemon Bread



I got this recipe from a local grocers cooking ideas magazine and it looked too good not to make. The recipe description says: “Lemon in the batter, syrup and icing gives this bread its bright, distinct flavor. Lacking butter, shortening or oil, its moist, dense texture falls somewhere between sponge cake and pound cake.” And they’re right! A great ‘bread’ for breakfast or brunch or with a hot cup of tea or coffee.

Original recipe can be found here: https://www.hy-vee.com/seasons/recipe.aspx?r=8116

What you’ll need:
1 1/2 c. AP flour
1 1/3 c. sugar, divided
2 tsp baking powder
1/2 tsp salt
1 c. sour cream
3 large eggs
2 tbsp grated lemon zest
1 tbsp freshly squeezed lemon juice
2 tbsp water
1 tsp lemon extract, divided
1 c. powdered sugar
1 1/2 tbsp skim milk

All you do:
Preheat oven to 350 degrees. Grease and flour a 9-by-5-inch loaf pan.
In a medium bowl, stir flour, 1 cup sugar, baking powder and salt. Set aside.
In a small bowl, whisk together sour cream, eggs, lemon zest and lemon juice. Pour sour cream mixture into flour mixture, stirring just until combined. Pour batter into prepared loaf pan and bake 50 to 60 minutes or until golden and thin skewer inserted in center of loaf comes out clean.
Meanwhile, in a small saucepan, stir together remaining 1/3 cup sugar, water and 1/2 teaspoon lemon extract. Cook and stir over medium heat until sugar dissolves and syrup is clear. Set aside.
Cool bread in pan 10 minutes. Loosen edges of loaf with a knife, invert loaf onto cooling rack to remove bread and turn right-side-up on rack. With thin skewer, poke holes in bread; slowly pour syrup over bread and allow it to soak in. Cool completely.
Whisk together powdered sugar, milk and remaining 1/2 teaspoon lemon extract. Pour over bread, allowing it to run down sides.

Makes 12 (2/3″) slices.

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