Lemon Cake Bread Recipe
This is a cake-bread made with a good amount of lemon juice and lemon zest. Zesting is easy to do if you buy a “zester,” but if you don’t have one you’ll have cut the top skin of the lemon off very thinly and then julienne or slice it very thin. Zesting is all about getting only the top layer of the lemon skin which has the most oils and intense lemon flavor. You’ll then have to juice the lemon. If you have a lemon juicer that’s easy to do but the seeds still have to be removed. You can also squeeze the lemon into your hands and allow your fingers to catch the seeds.
Ingredients
- ½ cupmilk
- 2 largeeggs
- 1 cupsugar
- ⅛ teaspoonsalt
- 1 teaspoonbaking powder
- 2 tablespoonslemon juice
- 1 ½ cupsall-purpose flour
- 1 tablespoongrated lemon peel
- ½ cupmelted butter
- ½ cupconfectioner’s sugar
- 2 tablespoonslemon juice
Directions
- 1
Add the ingredients in the order indicated and select the cake-bread setting for a 1-pound loaf and medium crust.
- 2
When done, let it rest 10 minutes and slice and serve.
- 3
Prepare glaze ingredients and immediately drizzle with glaze. Cool on wire rack for 10-15 minutes, slice and serve.
- 4
Once again, add the ingredients to the bread pan in the order indicated and select the pizza dough setting.
- 5
When done pre-heat oven to 350° F./175° C.
- 6
Butter an 8-½ inch by 4 ¼ inch bread pan and pour in the batter.
- 7
Bake for 45 minutes or until a skewer or toothpick emerges dry from the center.
- 8
Prepare glaze ingredients and immediately drizzle with glaze. Cool on wire rack for 10-15 minutes, slice and serve.