Not only is this bread tangy, sour and sweet all at once. It also immediately teleports you to springtime and that may be the best part. I don’t know about you but I am very very ready for some sunshine and warmer weather.
It’s not that I don’t love snow- because I do. That sparkly happy feeling that you got as a kid when waking up to see snow flakes, I still feel all the way to my toes. Plus, as we now live in a real house with a big yard, the joy is 10 fold as I get to see beautiful crystallized trees and our black lab pup frolicking through snow banks. BUT- on a recent sunny snowy day when I made this lemon loaf, I immediately remembered why I was so ready for spring to have sprung.
One of my all time favorite bloggers, Jessica Merchant of How Sweet Eats delivered big time with bringing springtime to your kitchen, with this lemon loaf recipe. We snacked on it for breakfast, dessert and I even made one for my office that was gone in under an hour. I like to bring things in, leave them in the office kitchen and see how quick it does- the timing telling me all I need to know about how that test recipe went. Needless to say, this one seemed to prove itself.
Let’s dive in!
Combine the dry ingredients and the wet ingredients separately- then whisk together until thick batter consistency.
Spread evenly into your buttered loaf baking dish!
It’s finished when it’s a light brown and the texture is springy! I like to use a popsicle stick or knife to test and see if it comes out clean and the dough is cooked- usually after about 50 minutes in the oven.
Let cool to room temperature before pouring the glaze on top!
omg yum! look at that glazy lemon goodness!
Cut & serve! Enjoy your little taste of spring 🙂