Submitted by Jennifer Elhawary, Research Data Analyst, Lung Biology Center, UCSF Health
My Story
This particular recipe is delicious. Everyone that has ever had it comments on how delicious it is. I often double the recipe to make sure there is enough for everyone, because they often have a second or third serving. This recipe is good any time of the year, but especially during warm summer months.
Recipe
Total Preparation Time: 30 minutes
Total Cooking Time: 45 minutes
Ingredients
For loaf
½ cup Flour
½ tsp Baking powder
½ tsp Baking soda
½ tsp Salt
3 Eggs, room temperature
1 cup Sugar
2 Tbsp. Butter, softened
1 tsp Vanilla
2 Tbsp. Lemon extract
1/3 cup Fresh lemon juice
½ cup Oil
Zest of one lemon
For glaze
1 cup Powdered sugar
2 Tbsp Milk
½ tsp Lemon extract
Juice of ¼ lemon
Method
Preheat oven to 350 degrees F
Grease a 9X5 loaf pan or 6 mini pans
In a medium bowl, combine eggs, sugar, butter, vanilla, lemon extract, and lemon juice with a mixer, scraping to make sure all combined.
Pour dry ingredients into wet, blend until smooth and well combined
Add oil and lemon zest to the mixture, mix well
Pour into prepared pans
Bake for 45 mins (9X5) or 25 mins (minis) or until toothpick test comes out clean.
Meanwhile, prepare the glaze by whishing all ingredients until well combined
Remove pans from oven and set aside for 3 minutes, then transfer to a wire rack, placing a cookie sheet underneath.
Pour glaze over warm bread, cool completely on rack.
Tips:
Use only fresh lemons. The loaves, once completely cooled, can be easily frozen.
Photo Credit: seasonsandsuppers.ca
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