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Lemon-Soaked Loaf

Lemon-Soaked Loaf

I'm on a quick bread kick. I love that they don't require a mixer and are easy to put together and then throw in the oven for an hour while you clean up, entertain, or have dinner. And I love that there's one for every season: Pumpkin bread in the fall, zucchini bread in the summer, banana bread at pretty much any time, and lemon loaf for the winter/spring/summer (because I know there's a citrus season but I love lemon too much to relegate it to winter only). 

I made this lemon loaf before heading out of town for a wedding last week because I feel a strange compulsion to bake during the week if I know it's not going to happen over the weekend, and it is bomb. Super lemony, super moist, super delicious. If that's not enough (and it should be) it's also really easy to make. 

Lemon-Soaked Loaf 

Recipe adapted from Joy the Baker  (who adapted from pastry genius Dorie Greenspan)

  • 1 1/3 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup plus 3 tablespoons sugar
  • 1 tablespoon lemon zest (1-2 lemons)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup whole milk
  • 1 stick (1/2 cup) unsalted butter, melted
  • 2 tablespoons confectioner's sugar
  • 1 tablespoon lemon juice (about 1/2 lemon)

Preheat oven to 350F. Grease a 8 1/2 x 4 1/2-inch loaf pan, dust the inside with flour and tap out excess. 

In a mixing bowl, combine flour, baking powder and salt. Set aside. 

In a separate bowl, combine sugar and lemon zest. Whisk in eggs, one at a time, and vanilla. Add milk and incorporate. Stir in flour mixture in a few additions. Fold in melted butter.

Pour batter into prepared loaf pan and bake until a knife inserted in the center comes out clean, about 40 minutes. Note: Keep an eye on the loaf and if it's browning too quickly, cover top with a foil tent and continue to bake. I've made this loaf three times and ended up having to use the foil every time at around the 20-minute mark. 

Meanwhile, make the lemon syrup. In a small bowl, whisk together confectioner's sugar and lemon juice and set aside. 

When the loaf is done, transfer to a wire cooling rack. Allow to cool in pan for 5 minutes before turning over and removing from pan. Using a thin skewer or small knife, poke holes all over the cake, then brush with syrup. Cool to room temperature before serving.

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