Like most people, every now and then I get a craving for something slightly outside of my regular food rotation and I need to have it now. When I was pregnant with my daughter, those cravings involved milk (not something I typically love) and veggie subs (so random). This past weekend, I was sitting in my kitchen and looked over on the counter to see a whole bag of fresh lemons that I had picked up at Costco on a whim. I was suddenly struck by the feeling that I needed to have some lemon bread as soon as possible. As I dug out my go to recipe for quick breads, I realized that there was one big hurdle to my lemon bread dreams: I was out of butter. Now, as a food blogger and home cook, that was a major oops. And since my husband was out running errands and I was home with the kids, my choices were to either take the kids to Target for butter or get creative and make something up. Since I’d rather suffer the consequences of an unfulfilled dessert craving than brave the craziness that is Target on a Sunday afternoon, I opened up my fridge and got to work. The result of that kitchen experimentation was this Easy Glazed Lemon Bread.
The bread starts with a beautifully yellow and creamy mix of eggs, sugar, and greek yogurt. I used Fage fat free because that what was in my fridge, but you could really use whatever you like or have on hand. Just make sure that it is a thicker, greek style yogurt or your batter will be too runny. Olive oil drizzled in with the mixer running gives it a moist and light texture and a generous helping of fresh lemon zest and lemon juice lend the bread it’s namesake flavor punch. After combining the wet ingredients, slowly beat in the flour, baking powder, and salt and transfer to batter to a greased loaf pan. A quick 40-45 minutes in the oven and lemon bread is yours for the taking. The house smelled fantastic while the bread was baking!
The bread is finished with a quick glaze of confectioner’s sugar and lemon juice. I prefer to wait until the bread has cooled to add the glaze but you could really add it while it was still warm if you want it to soak into the bread a bit more. When it comes time to serve the bread, don’t be afraid to dole out generous, thick pieces. It is fantastic with a cup of tea. My husband texted me at work today to let me know that, in his opinion, the bread is even better the second day and after trying another piece this evening, I might have to agree.
- 1½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 eggs plus one egg yolk
- 1 cup sugar
- 1 cup greek yogurt
- ½ cup olive oil
- 2 Tablespoons lemon zest
- 2 Tablespoons fresh lemon juice
- ½ cup powdered sugar
- 2 Tablespoons lemon juice
- Preheat your oven to 350 degrees F.
- Spray a standard loaf pan with nonstick cooking spray and set aside.
- In a small bowl, gently whisk together the flour, baking powder, and salt to combine. Set aside.
- In the bowl of a stand mixer fitted with a paddle, beat the eggs plus egg yolk with the sugar until they are combined.
- Add the yogurt and beat until smooth.
- With the mixer running, slowly add the olive oil, lemon zest and juice, followed by the flour mixture.
- Beat until just combined.
- Pour the batter into the prepared loaf pan and bake at 350 degrees for 40-45 minutes until just golden and a toothpick inserted into the middle comes out clean.
- Allow to cool on a baking rack for 20-30 minutes.
- When cool, turn out the loaf onto a clean surface.
- Top with the prepared glaze and serve immediately or keep in an airtight container for up to three days.
- Mix together the powdered sugar and lemon juice until smooth.
- Use immediately.
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