{"id":3069,"date":"2023-12-31T08:28:56","date_gmt":"2023-12-31T13:28:56","guid":{"rendered":"https:\/\/crossfieldcollection.com\/recipe\/?p=3069"},"modified":"2024-01-02T09:40:02","modified_gmt":"2024-01-02T14:40:02","slug":"lemon-loaf-2023","status":"publish","type":"post","link":"https:\/\/crossfieldcollection.com\/recipe\/lemon-loaf-2023\/","title":{"rendered":"Lemon Loaf 2023"},"content":{"rendered":"

\"three<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

\u00bd cup unsalted butter softened
\n1 cup granulated sugar
\n2 large eggs
\n4 tbs lemon juice freshly squeezed
\n2 tbs lemon zest
\n1-\u00bd cups all-purpose flour
\n2 teaspoon baking powder
\npinch salt
\n\u00bd cup buttermilk*
\nLemon Glaze
\n\u00bd cup powdered sugar
\n2-4 tbs lemon juice freshly squeezed<\/p>\n

Instructions<\/strong>
\nPreheat oven to 350\u00b0F. Grease and line the bottom of a 9×5″ loaf pan with parchment paper.
\nIn a large bowl, gently whisk flour, baking powder and salt together. Set aside.
\nIn a separate bowl, cream butter and sugar together until light and fluffy. Beat in eggs, lemon juice and zest until combined. Alternate adding flour mixture and buttermilk and mix well after each addition. Be sure to not over-mix.
\nPour batter into prepared baking pan and bake for 30-35 minutes in 9×5″ pan. Bread is done when a toothpick inserted into the center comes out with just a few moist crumbs. Don’t be alarmed at how the outside of this ;e
\nAllow bread to cool for 10 minutes in pan before inverting onto a wire rack to finish cooling.
\nFor the lemon glaze
\nWhisk all glaze ingredients together in a small bowl. While lemon loaf is on the wire rack, poke holes into the top of warm bread with a toothpick or other small object. Drizzle half of the glaze on top of the bread and spread it around into the holes. Allow this layer to set for a minute or so before adding another layer on top.<\/p>\n

Notes<\/strong>
\nTo make your own buttermilk: Stir in \u00bd tablespoon of white distilled vinegar to the milk. Allow to sit for 5-10 minutes until thickened.
\nStorage Instructions: Store at room temperature for up to 5 days in an airtight container.
\nFreezing Instructions: Wrap loaf without icing tightly in a layer of plastic wrap followed by a layer of foil. Place in a resealable, freezer-safe bag. Freeze for up to 3 months. To Thaw: Thaw overnight in the refrigerator or on the counter. Prepare glaze and drizzle on top before serving.<\/p>\n

Notes: 2023 – made this recipe from https:\/\/sprinklesomesugar.com\/lemon-loaf\/ and used the new long bread pans that I purchased from Amazon. First loaf – followed recipe as written. Second loaf – used dry buttermilk powder with water instead of vinegar and milk method.\u00a0 Did not notice any difference.\u00a0 This recipe only filled the pan so the slices were only a couple of inches thick and the batter did not rise as much as I thought it would in the new pan.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients \u00bd cup unsalted butter softened 1 cup granulated sugar 2 large eggs 4 tbs lemon juice freshly squeezed 2 tbs lemon zest 1-\u00bd cups all-purpose flour 2 teaspoon baking powder pinch salt \u00bd cup buttermilk* Lemon Glaze \u00bd cup powdered sugar 2-4 tbs lemon juice freshly squeezed Instructions Preheat oven to 350\u00b0F. Grease and…<\/p>\n

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