January is a good month for something refreshing and citrusy, warm and indulgent. January is a great month for lemon bread. This recipe may or may not cure your premature anticipation for spring, the spring that is still weeks away.
(unless you live in Texas, summer will probably be here tomorrow, so you may want to find a lemonade recipe)
Last week on Instagram we asked all of you for your input on how to use up fourteen or so ripening lemons that we had purchased as photo props. Your ideas were wonderful, but sadly only a few of the lemons have been used at this point. We'll likely be freezing the rest hoping to use them one day. We did have time to make a lemon loaf!
We made a few changes to the recipe (caption above) to ensure that this bread would be extra lemony!
- Preheat the oven to 350
- Mix your flour, baking power, salt, and sugar
- Mix in the softened butter - At this point the mixture is like coarse crumbs
- Add the lemon peel
- Add juice from two lemons
- In a separate bowl whisk the eggs and add the milk
- Slowly add this mixture to the flour mixture
Add the batter to a greased loaf pan and bake
We'd recommend looking at the loaf through the glass window every five minutes, and once it starts to look solid begin to check with a toothpick or butter knife. You want the loaf to be slightly moist in the center when you take it out of the oven. It is very easy to bake the loaf too long.
2 1/4 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups sugar
3/4 cup butter (1 1/2 sticks)
zest from 1 lemon
juice from two lemons
3/4 cup milk