Buttermilk Lemon Bread
My Buttermilk Lemon Bread is a tangy lemon loaf that practically sings with fresh lemony flavor, and I'm spilling all the secrets to this perfect citrusy pound cake right here!
Servings: 12 servings
Calories: 346.87kcal
Ingredients
- zest of 1 lemon
- 1 cup granulated sugar
- 2 sticks unsalted butter at room temperature
- 3 large eggs at room temperature
- 1 3/4 cups cake flour use all purpose flour if you like
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
glaze
- 1 1/2 cups powdered sugar
- lemon juice to thin start with 1 tablespoon and add more as necessary
Instructions
- Preheat oven to 350F Lightly butter a 9x5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing.
- Remove the peel from the lemon with a vegetable peeler. A serrated peeler works best for this. You want to remove just the yellow part of the peel, with little of the bitter white part.
- Put the sugar and lemon peelings in a food processor and process until the peels are completely incorporated into the sugar.
- Put the lemon sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes.
- Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes.
- Whisk together the flour, baking powder, and salt and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don't over beat.
- Turn the batter into the prepared pan, spread out evenly, and bake on the center rack for 50-55 minutes, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.)
- Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles, and let fully cool on a rack.
- Meanwhile whisk together the sugar with enough lemon juice to make a thick glaze. Spread the glaze over the cooled bread.
Notes
The success of any cake or quick bread is in the details. Make sure your oven is accurate. Make sure you measure correctly. Use the fluff/scoop/level method for measuring flour: fluff up the flour first to loosen it, then scoop it with your cup measure, then lightly level if off with the flat side of a knife or your finger.
Recipe adapted from Bon Appetit
Recipe adapted from Bon Appetit
Nutrition
Calories: 346.87kcal