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Alex Kornswiet

Lemon Bread or Muffins

 This lemon bread is full of lemon flavor, without being overwhelming. It's tart and sweet, and so delicious. I like to put a simple glaze on it, but that's up to you! I've added that below as an option. This is the perfect season for this bread, as it goes into Spring and Summer, and it's so yummy! It's also a quick bread, so it comes together easily and quickly, and you will be enjoying it in (almost) no time at all. You should definitely go make this right away! Enjoy!
If you don't want to make a whole loaf, you can also use the same recipe to make 12 muffins, and glaze with the same recipe below. They're equally delicious, and even easier to share (or not share!).
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1 loaf
Ingredients Method Notes

Ingredients
  

Lemon Bread
  • 1/2 cup unsalted butter softened to room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 medium lemons fresh juice
Glaze
  • 2 cups powdered sugar
  • 2-4 tablespoons milk

Method
 

  1. Preheat the oven to 350 degrees F. Prepare a loaf pan with cooking spray.
  2. Use a stand mixer with a paddle attachment or a large bowl with a handheld mixer. In the bowl, add butter and sugar, and beat until creamy - about 2-3 minutes.
  3. Scrape down the sides, and in the eggs and vanilla. Mix until combined.
  4. Next, add the flour, baking powder, and salt. Mix on low until it's completely incorporated, but just combined.
  5. Finally, add the milk and lemon juice. Mix until just combined. It is a thick batter, and you don't want to overmix it.
  6. Pour batter into the prepared loaf pan and place the pan in the oven. (For muffins, separate equally into 12 muffins in a prepared muffin tin with liners)
  7. Bake for 45-50 minutes, until a toothpick comes out clean. (If you are making 12 muffins, bake for 20-25 minutes instead)
  8. Let cool slightly, and make the glaze.
  9. To make the glaze, slowly add milk to the powdered sugar until you've reached your desired consistency.
  10. When the bread has cooled down a bit, carefully remove it from the pan, and flip it out onto a wire rack. Pour the glaze over the top (if you want some), and let cool completely.
  11. Enjoy!

Notes

SERVING: Serve this at room temperature or warmed up, your preference. 
STORAGE: Store this covered in plastic wrap, at room temperature. Enjoy within 2-3 days for the best taste and texture.