Lemon Bread

My Favourite Breads

Lemon Bread myfavouritepastime.comYou must be wondering why it looks so yellow? Because I used vanilla custard powder and it has some yellow colour in it. This bread tasted awesome. I hope you find time to try it!

Meanwhile, life has been overwhelming and busy for me but I think I might just start the posting streaks again, from today. We have a lovely and sunny day. I hope you have a wonderful weather too…wish you a very pleasant and happy week!

Lemon Bread myfavouritepastime.com

Lemon Bread myfavouritepastime.comSift the flour, custard powder and baking powder into a bowl.

Lemon Bread myfavouritepastime.comAdd the sugar, eggs, butter, lemon zest and lemon juice to the sifted flour and,

Lemon Bread myfavouritepastime.comBeat the mixture with an electric mixer until very pale and smooth ( about 5 minutes).

Lemon Bread myfavouritepastime.comSpoon the mixture into prepared pan and bake 40-450 minutes or until a skewer inserted in the middle comes out clean.Lemon Bread myfavouritepastime.com_8619Mix the extra lemon juice with about 3/4 of the confectioners sugar to a pouring consistency. Pour over the cake while still warm and leave to cool completely.

Lemon Bread myfavouritepastime.comSlice and serve

Lemon Bread myfavouritepastime.com

 

Lemon Bread

Preparation time: 20 minutes; Baking time: 40-50 minutes; Makes: one 9 x 5 inch loaf

Ingredients

  • 200g (7oz, 1 2/3 cup) all-purpose flour
  • 25g (3 level tablespoons) vanilla custard powder-you can also use cornstarch (cornflour)
  • 2 teaspoons baking powder
  • 140g (5oz, ½ cup + 1 tablespoon) sugar
  • 3 large eggs
  • 125g (½ cup, 4.5oz, 1 stick + 1 tablespoon) butter, softened
  • Rind (zest) of 1 lemon and 4 tablespoons lemon juice

For Topping

  • 120g (1 cup) confectioners (icing) sugar
  • 2 tablespoons lemon juice, extra

Instructions

  1. Grease a 9 x 5 inch loaf pan (tin) and line the base with parchment. Preheat the oven to 340ºF (170ºC) ten minutes before baking. Sift the flour, custard powder and baking powder into a bowl.
  2. Add the sugar, eggs, butter, lemon zest and juice to the sifted flour. Beat the mixture with an electric mixer until very pale and smooth (about 3 minutes).
  3. Spoon the mixture into prepared pan and bake 40-50 minutes or until a skewer inserted in the middle comes out clean.
  4. Remove from oven, let stand 5 minutes then transfer to a cooling rack.
  5. Mix the extra lemon juice with about 3/4 of the confectioners sugar to a pouring consistency. Pour over the cake while still warm and leave to cool completely.
  6. Cup conversions based on American cup of 240ml

Points to Note

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven
  2. I baked at 325ºF (160ºC) for 50 minutes, but it took too long to brown, next time I’ll bake at 340ºF (170ºC).
  3. You’ll need two lemons for this recipe.
  4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.

myfavouritepastime.com 

39 thoughts on “Lemon Bread

  1. One of my favorites. I cannot resist Starbuck’s lemon bread, but I know yours is even better bec its homemade. Having loads of company this summer, I am planning to make some batches for an easy, quick breakfast. -Kat

    1. I totally agree, homemade is always the best and what’s more? you know exactly what you add in it. Have a great week, Kat!
      Liz

  2. I love lemon bread. I have a recipe for a lemon tea cake which is similar to this and fantastic. I hope you find a little time to yourself in all the madness. I know our schedule has been crazy and now it’s close to the end of the school year. Whatever will I do with all the boys this summer?!

    1. You always have great plans for your boys so I’m sure you’ll find great things to do with them.
      One basketball season has ended. But my son plays for two teams so the other one is still on. I’m grateful for all the busy days. What would I do if I wasn’t so busy. Have a great weekend!
      Liz

    1. We still have lots of sun. Keeps me smiling the whole day long. Rain is good too, coz I hate watering the lawn. Have a great week!
      Liz

        1. The lawn looks nice now, but somewhere in midsummer it will look really bad because I don’t water. Too much work. But come autumn then it greens up again. Grass never dies (as perennial as the grass!!!!). Thanks for talking to me. You’ve made my day!!!!
          Li

  3. I love lemon cake, bread, biscuits, pie….you name it! Interesting that you used custard powder, and why not! Golly, not really all that many ingredients to this recipe, yet it looks so rich. How are things going in your part of the country? Is it warming up now? We are very warm and dry out this way. Very worrisome hearing about all these forest fires when we too are surrounded by very dry forests here. Wishing you a great week, and good weather!

    1. Hi Sandy,
      I love lemon everything too…just like you. The cake was nice and soft and addictive…We have lots of sunshine. No sign of rain. Those forest fires are so scary and destructive. I just pray for those who were displaced and hope they’ll one day have their normal lives back. Have a good week!
      Liz

  4. What a gorgeous bread, Liz! It looks like it would just melt in your mouth. I have never used custard powder. Does it add a lot of flavor? The glaze just puts this bread over the top for me!

    1. Oh yes Shari, good quality custard powder adds great flavour and colour. I used vanilla custard powder. Have a pleasant week!
      Liz

    1. Thank you Dave. I’ve just glimpsed a spectacular cake with filling on your blog. It totally left my mouth watering. I wished I could dig in with a fork….have a lovely week!
      liz

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