Yield 2 loaves
Number Of Ingredients 25
Steps:
- Meanwhile, make the Lemon Syrup ~ In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from heat and set aside. Line a half sheet pan with parchment paper and invert the baked and (mostly) cooled loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes. ( soaked, unglazed loaves keep well, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.) Lemon Glaze ~ In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice (a little at a time) and whisk again. Pour the glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving. The glazed loaves will keep for up to 3 days, wrapped well in plastic wrap, at room temperature. Recipe Source ~ Baked, New Frontiers in Baking Can bake one large loaf (9″x5″), then use the remaining batter to make two smaller loaves in some pretty (paper) baking pans (from Garnish). Wrap a piece of parchment paper around the small loaves (when the glaze has set), and then tie the paper with perfectly matched twine (from The Twinery). The Twinery's free printable labels to label the bread
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