Lemon Bread

Adapted from Home Style Bread Making

Very refreshing Lemon bread.  It is more of a pound cake than a bread and great for desserts! I matched mine with strawberries and served as dessert.

Ingredients:

1 stick unsalted butter, softened

1/2 cup heavy whipping cream

1/2 cup water

1 cup granulated sugar

2 large eggs

zest of 1 lemon

1 tablespoon fresh lemon juice

2 cups unbleached all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon vanilla extract

Mix together butter, sugar, eggs and vanilla.  Add in whipping cream, water, lemon zest and juice.  Scrape the sides of the bowl to mix everything together.  Add in dry ingredients.

Preheat oven to 350 degrees.  Spray loaf pan with non stick cooking spray.  Bake for around 45 minutes, until middle is firm.

Once removed from oven, let cool for around 15 minutes, remove from pan, place on cooling rack.  Use a knife to cut around the loaf before you tip to remove.  Poke holes in the top with tooth picks to absorb glaze.  Slowly pour glaze over the top of the loaf.

Glaze:

1 1/2 cups powdered sugar

1 tablespoon fresh lemon juice

1 tablespoon water