Ingredients
For the bread:
- 2 extra large eggs
- Finely grated zest of 1 large lemon
- 3 tablespoons lemon juice
- Pinch of salt
- 1 scant cup granulated sugar
- 1/3 cup creme fraiche (or sour cream or plain yogurt)
- 1 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 cup unsalted butter, melted
- For the lemon drizzle frosting
- 1 cup confectioners' sugar
- 1 lemon, juiced
- Pinch of salt
Directions
Preheat the oven to 400 degrees F.
Butter and flour a 9 by 5 inch, 3-inch deep loaf pan.
To make the bread, whisk together the eggs, lemon zest, and juice, salt, and granulated sugar in a large bowl. Fold in the creme fraiche, flour, and baking powder. Gently fold in the melted butter, mixing just until combined.
Pour the batter into the prepared pan. Bake for 8 minutes, then lower the oven temperature to 325 degrees F and bake for a further 25 to 30 minutes, or until a wooden skewer inserted in the center comes out clean. Leave to cool in the pan for 5 minutes before turning out onto a wire rack.
To make the frosting, sift the confectioners' sugar into a large bowl. Add the lemon juice and salt, and stir until smooth. Adjust the sweetness by adding more lemon juice or more sugar as required. Drizzle the frosting over the warm bread and allow to set before serving.
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By Linda Arlene
on July 29, 2012
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This lemon bread is delicious. I used sour cream and followed the recipe exactly. There was a slight dent which is normal in breads of this type...nothing to be concerned about. It had a lovely texture and perfect balance between sweet and tart. I will definitely make this again.
By americanwithtaste
Sonoma, 43
on February 29, 2012
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The flavor of this tea bread is great, I also used Myer lemons. However, it has caved in twice now. I Googled why and it seems the amount of baking powder is too much. I looked up the Ina Garten recipe and she only adds a 1/2 tsp of baking powder and baking soda.(total 1 tsp. Give it a try with just a tsp...
By Joanie Marie
on January 23, 2012
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After a few tries that caved in quite a bit in the center, I think I have finally perfected the technique to get a perfect, slightly rounded top to the loaf. I used greek yogurt, about 2 tbsp more than the recipe called for, and whisked the dry ingredients into the mixture rather than folding. Then I let the mix rest for about 5 minutes before stirring in the melted butter, and cook for 10 minutes at 400 before turning it down. The result has been perfect 3 times in a row, and so delicious. My family can't get enough of this bread as an afternoon snack.
Read all 9 reviews