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This is my go-to lemon bread recipe. I have been making this for year and it is a favorite. Sometimes I make it with poppy seeds, sometimes without. Sometimes I use Meyer lemons, sometimes regular. You can even substitute lemon for tangerines, oranges or lime. All citrus is good. Except maybe grapefruit, but I have never tried. Maybe I should.
By and by I will also post a cake version of this. That is: it will also be a loaf cake and with lemon, but ingredients are tweaked and, most of all, the procedure is not the same, nor quite as fast. Same-same but different.
The difference in ingredient blending procedure between breads and cakes (loaf or otherwise) yields a slightly different texture, with the cake having a finer crumb and being more suitable to slicing in the middle and filling it with something, if desired. The blending procedure in breads tends to be more crumbly.
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I make this delicious Lemon Bread whenever I want something good but quick and easy to bake. So, without further ado, here is the recipe.
LEMON PUMPKIN SEED BREAD WITH LEMON GLAZE
Dry ingredients:
- 230 gr. / 1 cup sugar
- 235 gr. / 1 & 2/3 cups flour
- 1/2 teasp. baking soda
- 1 teasp. baking powder
- 1/4 teasp. salt
- 1-2 Tablespoons poppy seeds if desired
Wet ingredients:
- 113 gr. / 1 stick / 1/2 cup melted butter (not hot)
- 2 eggs
- 172 ml / 3/4 cup buttermilk
- finely grated peel of 3 lemons
- 2 Tbsp. lemon juice
Glaze:
- 1 & 1/2 cups powder sugar, sieved
- lemon juice
You will also need a loaf pan, greased and lined with parchment, with a little overlap. I have a ceramic one I like to use. It’s 5″x9″ at the top and 4″x8″ at the base. This is about 12.5×23-ish cm at top, and 10×20-ish at the base.
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- Pre-heat the oven to 350F or 180C.
- In a large bowl, place the dry ingredients on the list and blend well. Make a well in the center.
- In a smaller bowl, blend the wet ingredients on the list. Make sure that the butter is melted but not hot, and add it slowly, to avoid curdling the eggs.
- Pour the wet ingredients into the dry and blend with a rubber spatula until all dryness has disappeared. Don’t over-stir.
- Pour the batter into the prepared baking pan, making sure to distribute evenly. Place in the oven and bake for about 50-55 minutes or until the wooden skewer comes out clean.
- Cool on a rack for 15-20 minutes, lift out (or flip upside down) onto the rack and complete the cooling process. This time I flipped it upside-down, but I don’t always.
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Prepare the glaze:
Sieve the powder sugar into a bowl, and add the (strained) lemon juice 1 teaspoon at a time, mixing with a whisk until you have the right consistency. That would be a slow flow. Too loose and you will need more sugar. Pour over the cake and help spread as needed. If you prefer, you can also simply dust the cake with powder sugar. But glaze is so lemony and lovely!
Enjoy!
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For all of you lemon lovers, here are a few more of my lemon recipes:
Lemon & Lavender Shortbread Cookies
Candied Meyer Lemon Peel
Meyer Lemon & Ricotta Squares
Lavender & Lemon Scones
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Recipes for more cakes can be found by clicking on the image below:
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