Best Lemon Sweet Bread Recipes

SWEET MELISSA LEMON BALM BREAD

Steps:

• Preheat oven to 350 degrees.
• Cream butter and the lemon balm leaves together.
• Add sugar and beat well.
• Add the remaining ingredients and pour into a greased loaf pan.
• Bake for 30 to 45 minutes.
• To test for doneness use a toothpick.
• After bread is remove from oven pour glaze over it.
• Allow the glaze to settle in loaf for 4 to 6 hours.
• TO MAKE GLAZE.
• Mix juice of 1 lemon, 1/2 cup sugar, 1/2 cup hot water and 1/4 cup lemon balm.
• If you do not have Lemon Balm you can use Lemon Verbena.

LEMON POPPY SEED SWEET BREAD

Steps:

• Place all ingredients in the machine. Program for Bread, Sweet, or Basic White Bread, and press start.

SWEET, TART LEMON-BLUEBERRY BREAD TASTES LIKE PURE SUNSHINE

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, coat a 9x5-inch loaf pan with oil or cooking spray. Cut 1 1/2 cups blueberries in half if the berries are large (they're easier to cut while still frozen).
• Place 4 tablespoons unsalted butter in a microwave-safe medium bowl and microwave until melted, about 30 seconds. (Alternatively, melt on the stovetop and pour into a medium bowl.)
• Place 1 cup granulated sugar in a large bowl. Finely grate the zest of 2 medium lemons (about 1 packed tablespoon) onto the sugar; reserve the lemons for juicing. Use your fingers to rub the zest into the sugar until it's well-combined and fragrant. Add 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, and 1/4 teaspoon baking soda to the lemon sugar and whisk to combine.
• Juice the zested lemons into a small liquid measuring cup until you have 1/3 cup juice. Transfer 3 tablespoons to the butter (reserve the remaining juice for the glaze). Add 1 cup plain yogurt and 2 large eggs to the butter and whisk until combined.
• Add the yogurt mixture to the flour mixture and stir with a rubber spatula until almost combined and a few streaks of flour remain. Add the blueberries and fold until just combined and no streaks of flour remain. Do not overmix; the mixture will be very thick. Scrape the batter into the loaf pan, push it into the corners, and smooth the top.
• Bake until light golden-brown on top and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Place on a wire rack and let cool for 10 minutes. Run a thin knife around the bread to loosen it from the pan, then flip out of the pan and place back on the rack to cool completely, about 1 hour 15 minutes more. Cut slices with a serrated knife.
• Add 3/4 cup powdered sugar to the reserved lemon juice and whisk until smooth. Spoon evenly over the top of the bread, letting some of it drip down the sides. Let sit until the icing is set before slicing, 15 to 20 minutes.

LEMON SWEET BREAD

Steps:

• 1. In a large mixing bowl, cream *1 cup of the sugar and all of the shortening. Add eggs, lemon extract and milk. Mix until smooth. Sift flour, baking powder and salt. Add flour mixture and lemon rind to the creamed mixture. Mix until smooth. Pour into a 9x 5 creased and floured pan. Note: You can use two small pans - adjust baking time accordingly. Bake in preheated oven at 350o for 40 minutes or until golden brown. A toothpick inserted in the center should be almost clean.
• 2. Dissolve remaining sugar in lemon juice. When bread is done, remove it from the oven; leaving it in the pan. Immediately pour lemon juice/sugar mixture over the top. Be careful not to overflow the pan. Bake an additional 5 to 8 minutes or until glaze is absorbed. Cool on a rack for 30 minutes. Run a spatula around the edges and remove from pan.