Sunday, April 1, 2012

Lemony Love

So I love love love making and gifting quick breads to friends and family, they are SO easy to make and who doesn't love a fresh loaf of yummy bread. I needed to make something for a dear family friend who went above and beyond in our search for my sisters bridesmaid dresses and I came across this Quick Lemon Bread on Pinterest (If you aren't on this website you are CRAY or possibly really smart since its the biggest time zapper ever!). It was a cinch to make and the glaze that you pour at the end really kicked it up.

The other amazing thing about making this quick bread is that it allowed me to use up the rest of a opened can of evaporated milk, LOVE when you can NOT be wasteful.

Quick Lemon Bread via Janae Monir

1½ cups flour
2/3 + ¼ cup sugar, divided
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
2/3 cup evaporated milk
1/3 cup oil
Zest and juice of 1 lemon, divided
Preheat oven to 350ºF.  Grease and flour an 8×4 loaf pan (I used a 9×5 and my bread was quite short).
In a large bowl combine the flour, 2/3 cup sugar, baking powder and salt.  In a medium bowl beat the eggs, milk, oil and zest.  Mix the wet and dry ingredients, pour into the prepared loaf pan and bake 55-60 minutes.
When the cake is the final stage of baking (last 10-15 minutes or so), prepare a lemon syrup: In a small saucepan over medium heat combine the ¼ cup sugar with the juice of the lemon (about ¼ cup).  Bring to a boil, stirring constantly, until sugar has dissolved and the liquid has thickened, about 3-5 minutes.
Remove cake from oven, testing to make sure a toothpick comes out clean when inserted into the center, and poke numerous holes in the hot bread, piercing all the way to the bottom.  Drizzle the hot lemon syrup over the bread and let it soak in for about 15 minutes.  Invert bread from pan and cool completely on wire rack.
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Recipe adapted from the Carnation website.

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