LEMON BREAD

This is the BEST Lemon Bread out there, in my humble opinion.  It is the perfect balance of sweet citrus due to not 1, not 2 but 3 steps of sugar infused lemon!
MOIST:  It is crazy moist without being oily from a combination of sour cream and vegetable oil and the lemon syrup seeping into the bread – more on that later.
REAL LEMONS:  I use real lemons, and not just one part, the juice OR zest I use both.
LEMON EXTRACT:  However, my friend I do not stop there, I also use lemon extract in both the bread and glaze, which delivers a concentrated lemon flavor that cannot be achieved in any way – so a massive concentration of lemon love.  You could say a Lemon love ‘trifecta’!  But I do not stop with the lemon trifecta.
LEMON SYRUP:  My Lemon Bread is yummy and wonderful on its own, but an added lemon syrup seeps into the bread transforming into the moistest Lemon Bread you’ve ever tasted AND envelops the bread in an enticing sugary crust.
LEMON GLAZE:  Finally, the Lemon Bread is finished with a velvety Cream Cheese Lemon Glaze that boasts both lemon juice and lemon extract whipped into the cream cheese and sugar for a creamy, silky, sugary, citrus glaze that is one of my favorite things ever. Well, that and the lemon syrup, and the lemon bread and all three combined to create the BEST Lemon Bread!  Starbucks lemon loaf cannot even keep up with all our layers and levels of lemon goodness.
VERSATILE:  This Lemon Bread is versatile as well!  I will show you below how you can change it into other amazing other lemon bread varieties: Lemon Blueberry Bread, Lemon Poppy Seed Bread, Lemon Almond Bread and Lemon Pistachio bread.  Bring your personal taste and mood to this magnificent Lemon Bread!

This Lemon Bread is the best lemon loaf on the planet!This Lemon Bread is crazy tender, packed with three types of lemon in three places - the bread, the syrup and the tantalizing Cream Cheese Lemon Glaze.  I don't know if you can handle this level of lemon deliciousness - but I think you should try.  This Lemon Bread recipe is the perfect balance of sweet and citrus so you can devour it for breakfast, dessert or a snack.  This Lemon Bread recipe is moist without being oily, soft, without being springy,  made with pantry friendly ingredients and is freezer friendly!  It is also easily adaptable to Lemon Blueberry Bread, Lemon Poppy Seed Bread, Lemon Pistachio Bread and Lemon Almond Bread - because you are going tot wan to devour this lemon bread any way you can!

•  Course Side Dish, Snack
•  Cuisine American
•  Prep Time 20 minutes
•  Cook Time 50 minutes
•  Servings
• 1
•  loaf

INGREDIENTS

• Lemon Loaf
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup full fat sour cream at room temperature*
• 1 cup granulated sugar
• 3 large eggs at room temperature
• 1 tablespoon pure lemon extract
• 1 tablespoon grated lemon zest (2 lemons)
• 1 teaspoon pure vanilla extract
• 1/2 cup Vegetable oil
• Lemon Syrup
• 1/3 cup sugar
• 1/4 cup freshly squeezed lemon juice
• Cream Cheese Lemon Glaze
• 2 oz. cream cheese, softened
• 1 cup + 2-4 tablespoons confectioners’ sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon extract
• Lemon Bread Recipe | Carlsbad Cravings

INSTRUCTIONS

• Preheat oven to 350F degrees. Line the bottom of 8 1/2 by 4 1/4 by 2 1/2 - inch loaf pan with parchment paper. Grease with nonstick cooking spray WITH FLOUR IN IT (or grease and flour pan).
• Lemon Loaf: In a medium bowl, sift together the flour, baking powder, and salt. In a separate large bowl, whisk together the sour cream, sugar, eggs, lemon extract, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter until its fully incorporated without overmixing.
• Pour the batter into the prepared pan and bake for approximately 50 minutes, or until a cake tester placed in the center of the loaf comes out clean, adding foil to cover the top of the loaf the last 10 minutes of baking if necessary.
• When the cake is done, allow it to cool in the pan for 10 minutes then carefully transfer to a baking rack over a sheet pan (for easy clean up after cream cheese drizzle).
• Lemon Syrup: Meanwhile, while cake is cooling, cook 1/4 cup lemon juice and 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. While the cake is still warm, poke holes or slits all over the loaf and pour this Lemon Syrup over the cake and allow it to soak in.
• Cream Cheese Lemon Glaze: In a large mixing bowl, beat cream cheese until soft and very creamy. Beat in 1 cup plus 2 tablespoons confectioners' sugar, lemon juice and lemon extract. Taste and add additional sugar if you like a sweeter glaze. If you want a thinner glaze, mix in additional lemon juice or milk if desired. I like to pour a layer of Glaze all over the cake, let it set then drizzle another layer then use the remaining glaze on individual slices OR you can drizzle Glaze all over the cake. Enjoy!

RECIPES ADAPTED FROM https://ift.tt/1NbQRL5

source https://www.kreatifkita.me/2019/03/lemon-bread.html

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