Glazed Lemon Bread

I posted a few images and recipes not too long ago. There was however, one recipe I did not post. This was this Glazed Lemon Bread, which was delicious by the way. It was incredibly moist and lemony. I had a couple of people request the recipe, so here it is! Oh, and sorry it took so long!!

Glazed Lemon Bread
from Bon Appetit, Fast Easy Fresh

Makes 1 loaf

1 2/3 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups sugar divided

1/2 cup (1 stick) unsalted butter, room temperature

2 large eggs

2 teaspoons finely grated lemon peel

1/2 cup whole milk

*for extra tartness in the bread add 2 tablespoons of lemon juice to the batter and increase the lemon peel to 1 tablespoon (I did it this way b/c I love lemons)

1/4 cup fresh lemon juice

Preheat oven to 350 F. Lightly butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat 1 cup of sugar and butter in large bowl until light and fluffy. Beat in eggs one at a time. Mix in lemon peel and lemon juice (lemon juice is optional) . Beat in dry ingredients alternately with with milk in 3 additions each. Transfer batter to the prepared pan. Bake until tester inserted into the center comes out clean, about 50 minutes to 1 hour. 

Meanwhile, combine remaining 1/2 cup sugar and lemon juice in a heavy small saucepan and stir over low heat until sugar dissolves. 

Transfer pan to a rack. Pierce top of brad all over with wooden skewer. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool Lemon bread completely in the pan on a rack.

To store, remove bread from pan and wrap loosely in foil and keep at room temperature.

Blueberry Sauce

(all measurements are just estimates of what I did)

2 cups fresh or frozen blueberries

1/4-1/2 cup water

1/4-1/3 cup sugar (adjust to your taste)

Place all ingredients in a small sauce pan over low-medium heat. Blueberries will start to burst. Stir occasionally until it looks like a sauce. You can serve it warm, room temp., or cold over sliced lemon bread. 

Enjoy!!