Best Italian Breakfast Lemon Loaf Recipes

LEMON BREAD

Lemon Bread image

I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. -Kathy Scott, Lingle, Wyoming

Provided by Taste of Home

Time 55m

Yield 1 loaf (12 slices).

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup 2% milk
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.

Nutrition Facts : Calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.

ITALIAN BREAKFAST LEMON LOAF

Italian Breakfast Lemon Loaf image

Make and share this Italian Breakfast Lemon Loaf recipe from Food.com.

Provided by Marie

Categories Breakfast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 large eggs
1 cup sugar
1/2 cup vegetable oil
3 tablespoons milk
4 tablespoons lemon juice
1 teaspoon grated lemon zest
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt

Steps:

Preheat oven to 350°.
Grease and flour a 9x5x3" loaf pan.
Put the eggs in a mixing bowl and beat with an electric mixer until they are pale yellow and thickened. (This takes a few minutes.).
With the mixer running, gradually add the sugar and then the oil in a slow, steady stream.
In a small bowl, stir milk, lemon juice, and lemon zest together and add to batter.
Sift flour, baking powder, and salt together and blend into batter until thoroughly mixed.
Pour batter into the prepared pan, which should be about two-thirds full.
Place in oven and bake about 35 to 40 minutes, or until a toothpick inserted near the center of the loaf comes out clean.
Place the pan on a cooling rack for 5 minutes.
Loosen loaf and turn out onto the rack.
Turn loaf upright and let cool completely.
Sprinkle with powdered sugar or you can make a lemon glaze and drizzle over.