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Mama G's Lemon Bread

Published on September 23, 2016

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Seriously... You really do not want this lemon bread because it will ruin it for you ever wanting any other bread.

Mama G's Lemon Bread

  • Yield: 1 loaf
  • Cooking Time: 50 min

Ingredients

  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup whole sour cream
  • ½ cup vegetable oil
  • 5 tablespoons lemon zest
  • 3 Tablespoons orange zest
  • 2 tablespoons pure lemon extract
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • GLAZE INGREDIENTS:
  • 1 cup powdered sugar
  • 5 tablespoons strained orange juice fresh squeezed. Adjust according to need
  • GLAZE METHOD:
  • Blend orange juice with powdered sugar. Add more orange juice as needed. Add zest if desired.
  • Serve over lemon bread

Preparation

  1. Preheat oven to 350 F.
  2. Coat a medium size loaf pan with cooking spray and dust with flour
  3. In a large bowl, fold the eggs, sugar and sour cream.
  4. Fold in the oil
  5. Next, fold in lemon and orange zest
  6. Fold in the pure lemon extract
  7. In a separate bowl combine well, the flour, baking powder and salt
  8. Slowly fold this into the wet ingredients. Folding helps prevent over mixing
  9. Pour batter into loaf pan
  10. Bake for 50 minutes. Ovens vary. Add or subtract a few minutes
  11. Remove from oven and allow to cool down and remove from pan
  12. Drizzle the lemon and orange glaze over the top
  13. For a gooey texture: After you glaze the bread allow bread to sit and absorb glaze for 15 minutes. Next step. Loosely wrap bread in plastic wrap and allow to sit overnight. The bread should still be very slightly warm when you wrap it

Recipe Tags

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Mama G's Jolly Good Tips:
1. Be careful to not over mix. This overworks the gluten and loaf will be tough.
2. Never allow batter to sit.
3. If needed. Cover top of loaf with foil during the last 10 minutes of cooking to prevent edges from burning. I always cut the middle of the foil out and then with a loose fit I just place the foil over the top of all my breads and pies.
4. Wrapping the warm lemon bread in plastic overnight allows it to steam. This is key.

5. Glide a butter knife along the top of the batter just before placing it into oven. This causes a few delicate cracks on top of the bread. These cracks will absorb the glaze. An example can be seen in my image below.

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This image here is the result of the technique I use with all my breads. It is out of this world delicious.

For a gooey texture:

After you glaze the bread allow bread to sit and absorb glaze for 15 minutes. Next step. Loosely wrap bread in plastic wrap and allow to sit overnight. The bread should still be very slightly warm when you wrap it


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