

When I was home for Christmas, I got a recipe for a lemon bread my mom used to make when we were kids. It's been sitting in my recipe box since then, and yesterday I was looking for something to make for dessert that would be quick and easy, and I had bought a bunch of lemons at the Asian grocery store. I whipped it together, and it tastes just like I remember. It's a basic loaf cake, which get a syrup of lemon juice and sugar poured over it after it's cooled. This gets absorbed around the edges and on the top, giving it a sweet/sour kick. It was just as good the next day, with coffee (or, even better, tea) for breakfast.

Lemon Bread
Original recipe from the Williamsville Inn at Stockbridge, MA.
1 c sugar
1/2 c milk
6 T room temperature butter
2 eggs
1 1/2 c flour mix
1 t baking powder
1/2 t xanthan gum
pinch of salt
zest from 1 lemon
Combine the first four ingredients in the bowl of an electric mixer and mix well. Add the rest of the ingredients and mix just until combined. Pour into a greased loaf pan, and bake 35-45 minutes at 350, until a toothpick inserted in the middle comes out clean. Cool. Pour glaze over cake.
Lemon Glaze
1/2 c sugar
1/4 c lemon juice
Combine in a saucepan, and cook over medium heat until sugar is dissolved. Can be made in advance and reheated.
ohhh maaaannnn I love this cake! this was one of my favorite things mom made, and one of the first things I ever baked. the lemon glaze is AWESOME.
ReplyDeleteI know! I thought about you while I was making it. Now you can make it GF! It's just as delish!!
ReplyDeleteHoo man.
ReplyDeleteI want to TRY THAT.
(oh and there's a picture of your dog "helping" you plant up there that I think is adorable!)
can this be made into mni cakes, and at what degree and how long to bake it.
ReplyDeletethis sounds great.
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