Quick Lemon Bread

Bread:

1/4 cup fresh lemon juice

3/4 cup buttermilk or yogurt

1/2 teaspoon lemon oil OR 1 teaspoon grated lemon rind

2 cups unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons butter, softened

3/4 cup sugar

2 large eggs

Glaze:

1/4 cup fresh lemon juice

1/2 cup sugar

Heat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.

Mix the buttermilk or yogurt with the lemon juice and lemon oil, and set aside.

Mix the flour, baking powder, and salt, and set aside.

Beat together the butter and sugar until combined.  Add the eggs one at a time, beating well after each addition.  Add the dry ingredients to the butter mixture alternately with the buttermilk mixture.  

Pour into the pan, and bake for about 50 minutes, or until a cake tester inserted in the center comes out clean.

Make the glaze: While the bread is baking, whisk together the glaze ingredients to dissolve the sugar.

Remove the bread from the oven, and poke it all over with a cake tester, skewer, or other long, thin tool.  While the loaf is hot, drizzle it gradually with the glaze, stopping periodically to allow it to soak in.  Set it aside, and let it cool in the pan for 10 to 15 minutes.

Remove the bread from the pan, and allow it to cool completely before slicing.  The bread will keep for 5 days on the counter, covered.  Freeze for up to 3 months.

Makes one 8 1/2" x 4 1/2" loaf.

From King Arthur Flour