Lemon Loaves with Lemon Glaze
A buttery lemon quick bread baked in mini loaf pans and soaked with a tart lemon glaze while still hot. Berries or dried cranberries can be folded in if you want fruit through the crumb.
Ingredients
Main
- ⅔ cup butter, softened
- 1½ cup sugar
- 3 tablespoon lemon juice
- 2 tablespoon lemon zest, freshly grated
- 4 egg
- ¼ teaspoon vanilla extract
- 3 cup flour
- 2 teaspoon baking powder
- 1½ teaspoon salt
- 1 cup milk
- 2 cup dried cranberries or fresh or frozen berries, diced, if using dried cranberries (optional)
- 1 vegetable cooking spray, for coating the pans
Glaze
- ½ cup powdered sugar
- ½ cup lemon juice
Method
- Preheat oven to 350 degrees. Coat 4 mini loaf pans (or 2 regular size) with vegetable cooking spray.
- In a large bowl cream the butter and sugar until fluffy. Beat in the lemon juice, zest, and eggs, and vanilla until well combined.
- In another bowl stir together the flour, baking powder, and salt. Add alternately with the milk to the egg mixture, beating just until combined after each addition. Fold in berries, if using.
- Divide batter among prepared pans and bake for 30-40 minutes if making mini-loaves. Remove to a wire rack, but leave in the pans.
- In a small bowl combine the glaze ingredients. Pour over the hot loaves and allow to cool completely before removing from pans. Wrap tightly to store.