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Lemon Bread

I love lemon and coffee together.  It’s my sweet comfort combination and it cuts out the bitterness that coffee sometimes leaves me with.  I stopped drinking coffee almost two years ago, but to be honest…with the holidays and all of the activities and volunteering that my over ambitious self commits to, it’s been rough.  To commemorate my “every once in a while I might need a cup of coffee so I don’t go postal and cut someone” moments, I thought I would attempt to make lemon bread.  sip coffee…make contented blissful sigh.  Take generous bite of lemon bread, sip coffee, repeat, enjoy.

Lemon bread
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
45 minutes
Servings Prep Time
4 10 minutes
Cook Time
45 minutes
Lemon bread
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
45 minutes
Servings Prep Time
4 10 minutes
Cook Time
45 minutes
Ingredients
Icing
Servings:
Instructions
  1. In a medium bowl combine first 4 dry ingredients and stir to combine.
  2. In your handy dandy stand mixer (if you don't have one a handheld will do the job...but you are seriously missing out) cream together the butter and sugar. I realize it's only 2 tablespoons, so it should look like this
  3. Add your eggs one at a time until just incorporated and then add the next 3 ingredients
  4. add the dry ingredients to the wet
  5. combine until smooth
  6. Pour batter into 9X5 inch GREASED loaf pan. Generously grease the pan. You want to make sure your masterpiece doesn't stick, been there, done that. Bake for 40-45 minutes until toothpick inserted comes out JUST clean (meaning there is still some crumbly goodness left on the toothpick)
  7. Let bread cool completely and then proceed to mix the icing ingredients together until smooth and pour that delicious lemony goodness all over the top.
  8. Here's the low down on the icing. In the instructions I called for 1 to 2 tablespoons of milk... this is why:
  9. 2 tablespoons of milk will give you a very thin icing that will soak and absorb into the bread. Still absolutely delicious, yet not as pleasing to the eye.
  10. If you add only 1 tablespoon of milk to your sugar, you will produce a very thick icing. Much more visually appealing. After all, we eat with our eyes first. However, if you could care less about what it looks like, then by all means disregard my tip. Regardless of how much milk you use, let the icing set up for 20-30 minutes before slicing then grab a cup of joe and dig in.
  11. Whenever a recipe calls for lemon extract, you can substitute Doterra Lemon Essential Oil. The rule of thumb is for every teaspoon of lemon extract called for, you can substitute 1 drop of essential oil. I up the ante and add at least 2...sometimes 3 drops. You can adjust the flavor to fit your palate. whatever you do, do not equate the amounts or you will have something inedible and be totally pissed off because you just wasted all those ingredients. Been there, done that as well.
Recipe Notes

 

**You can order your Doterra Lemon Essential Oil here

I store my bread in the fridge simply because I am in Southern California and the weather is unpredictable and can still be pretty warm this time of year.  I want to make sure that my icing doesn't melt and that I don't come home to a loaf of bread sitting in a pool of liquid. No. Bueno.

Make a loaf...or two and vote for me!  Every vote helps me move up in the ranks (:

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About the author

Sara Pittman

Sara is from sunny San Diego CA. She is a wife, busy mother of 3 and amateur chef stumbling through organized chaos on a daily basis using sarcasm and humor to soften the blow...that's what she said. She will take any opportunity to demonstrate the running man in public and enjoys being a sarcastic smart ass.

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