Easy Glazed Lemon Bread With Two Spoons

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Step One: Sift Dry Ingredients. To prevent lumps in your baked lemon bread, it is best to sift together the flour, baking powder, and salt. Step Two: Cream Butter. With a hand-held mixer or stand mixer, cream together butter, eggs, and sugar together until light in color and fluffy.

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Add dough into the prepared loaf pan. Use your spatula to evenly spread the dough across the pan and level the surface. Bake for about 35-40 minutes or until the surface is browned and bread is fully cooked. When you apply pressure to the surface, it should bounce back. Let bread cool before slicing and serving.

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Bake in preheated oven for 55-60 minutes, or until a tester inserted in the center comes out clean. Let cool in the pan for 15 minutes then transfer to a cooling rack. Make the glaze. Add confectioners' sugar and lemon juice to a small bowl, adding enough lemon juice to make a thick spreadable glaze. Glaze the cake.

Easy Glazed Lemon Bread With Two Spoons

Use a spoon to spread and coax lovely glaze drips down the side! Cut thick slices and serve. Glaze - Whisk ingredients until combined and smooth, a thick smooth frosting that will drip thickly, not be transparent. Start with 3 1/2 teaspoons lemon juice, and add 1/2 tsp extra, as needed.

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Generously grease a 9-inch loaf pan and set aside. You can also line the pan with parchment paper if desired. Combine the dry ingredients in a large mixing bowl: flour, sugar, baking powder and salt. Whisk to combine. Next add the wet ingredients: eggs, oil, sour cream, lemon juice, zest and extract.

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Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes.

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Preheat the oven to 350°F. Grease a 9-inch aluminum loaf pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.

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Preheat the oven to 350° F. Grease a loaf pan and line with parchment paper for easier removal. In a large bowl, combine yogurt, olive oil, cane sugar, lemon zest, and lemon juice. Add the eggs one at a time, whisking until completely smooth. Add the flour, baking powder, baking soda, and salt.

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Place the lid on the Dutch oven then place it back into the oven, to bake for 30 minutes. After 30 minutes, remove the lid, and turn the oven down to 375. Bake for an additional 15 minutes. Remove the bread from the oven, and let it cool for about 20 minutes before slicing and enjoying!

Easy Glazed Lemon Bread With Two Spoons

Step 6. Using a wooden skewer, poke numerous holes in the hot bread, piercing all the way to the bottom. Slowly drizzle the hot lemon syrup over the bread (syrup will soak into the bread). Cool on wire rack for 15 minutes; run knife around edge of bread. Remove bread to wire rack to cool completely.

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Spray an 8 1/2x4 1/2-inch loaf pan with non-stick spray. Whisk together sugar, eggs, olive oil, 2 tablespoons lemon zest, 1/4 cup lemon juice, and vanilla extract together in a large bowl until thoroughly combined. Add in 1 cup flour, baking powder, and 1/2 teaspoon salt and mix until just combined. Pour in buttermilk and mix until just combined.

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Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. To make the lemon bread: In a small bowl, mix the buttermilk (or yogurt) with the lemon juice and zest (or lemon oil), and set aside. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Beat together the butter and sugar until combined.

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To make your own self-rising flour, combine 1 1/2 cups all purpose flour, 2 1/4 tsp baking powder and 3/8 tsp salt. Whisk until evenly combined. Measure out 1 1/4 cups for the recipe. Do not use the full amount of flour. You can save the rest of the flour in an airtight container for a future recipe.

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How to make a sweet lemon glaze. Mix 1 1/2 cups powdered sugar with about 2-3 tablespoons of lemon juice (fresh or bottled) in a small bowl. Drizzle over the top of the bread after you have removed it from the bread pan. The drizzle can be added while the bread is warm or after it has cooled.

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Preheat oven to 350°F. Spray a 9x5-inch loaf pan with non-stick cooking spray and set aside. In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate mixing bowl, mix together the oil, sugar, sour cream, lemon juice, lemon zest, eggs, and vanilla until fully combined.

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1. Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour. 2. In large bowl, beat cake mix, yogurt, melted butter, lemon peel and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter in pan; spread evenly. Sprinkle with sugar.