I have a thing for lemon. Which is funny, because I could’ve lived without it for my first 25 years or so.
The turning point came when I was living in Toronto and was introduced to Liberte yogurt. The Quebec-based company’s Mediterranee line of yogurts is, I’m not exaggerating, exquisite — thick, creamy and delicious. I enjoy all flavours, but eating the lemon yogurt is like eating a piece of lemon cheesecake. Without as much guilt. (However, when you eat a whole container of the stuff, as I have been known to do, it is not so guilt-free.)
To satisfy my lemon cravings, I sometimes bake this Glazed Lemon Bread. The recipe comes from Barbara Fairchild’s The Bon Appetit Fast Easy Fresh Cookbook, which I’ve written about before.
Glazed Lemon Bread
- 1 2/3 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups sugar, divided
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 2 tsp finely grated lemon peel
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- **There is a note that “if you want more tartness in the bread, add a little lemon juice (about 2 tbsp) to the batter and increase the lemon peel to 1 tbsp.” I do this, but add even more lemon juice, roughly 3 to 4 tbsp, because, as per above, I dig lemon.
Preheat oven to 350 F. Lightly butter 8 1/2 by 4 1/2 by 2 1/2-inch metal loaf pan. Whisk flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs one at a time. Mix in lemon peel. Beat in dry ingredients alternately with milk in 3 additions each. Transfer batter to prepared pan. Bake until tester inserted into centre of bread comes out clean, about 1 hour.
Meanwhile, combine remaining 1/2 cup sugar and lemon juice in heavy small saucepan and stir over low heat until sugar dissolves.
Transfer bread in pan to rack. Pierce top of bread all over with wooden skewer. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack.
And there you have a loaf filled with lemon-y goodness. Check out how the glaze seeps into the top of it:
You could serve this as a breakfast treat, an afternoon snack or as dessert, with whipped cream and berries.
Or — I’m just thinking of this now — you could top a piece of the lemon bread with Liberte’s lemon yogurt. It may be too much lemon or it very well may be lemon utopia. I’m willing to give it a try.