Buttermilk Lemon Bread
The View From the Great Island
Buttermilk Lemon Bread is a moist lemon quick bread with a super tangy glaze, enjoy it for breakfast, for a coffee break, or with afternoon tea.
- 1 lemon
- 1 cup granulated sugar
- 2 sticks unsalted butter (at room temperature)
- 3 large eggs (at room temperature)
- 1¾ cups cake flour (use all purpose flour if you like)
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup buttermilk
- 1½ cups powdered sugar
- lemon juice to thin
- 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.