Tuesday, April 20, 2010
Pucker-up Lemon Loaf
This is adapted from my Mom's amazing lemon loaf recipe. The sanding sugar (sugar with large granules) produces a great crisp-like topping that adds a great crunch to this beautifully moist loaf. It also keeps it crunch after the lemon glaze is added.
1.5 cups flour
1/2 cup butter, softened
2 eggs, at room temperature
2 tbsp cream cheese, softened
1/2 cup brown sugar
1/2 cup granulated sugar
2 tsp baking powder
1 tsp salt
1/2 cup buttermilk
1 tsp lemon rind
Juice of 1 -2 large lemons
1/3 cup sugar
Preheat oven to 350 degrees. Grease 9 x 5 loaf pan.
1. In large mixing bowl, cream butter and sugars until fluffy about 3 minutes.
2. Beat in cream cheese for another minute.
3. Beat in eggs one at a time.
4. Add vanilla and rind.
5. In another bowl sift or whisk flour, baking powder and salt.
6. Alternating with buttermilk, mix in dry ingredients in three additions (start with milk).
7. Pour batter into greased 9 x 5 loaf pan.
8. Bake for 60-70 minutes.
9. Cool for 10 minutes. Poke loaf all over with tooth pick or skewer.
10. Mix lemon juice and sugar until sugar is mostly dissolved. Pour evenly over loaf.
11. Wait another 10 minutes so juices can soak into loaf. Remove loaf from pan and cool completely.
Do not over beat dry ingredients into wet. Mix until just incorporated to avoid a "tough" loaf.