Lemon bread with lemon ice is a quick bread recipe that is perfect for summer. The bread is made with fresh lemon juice and zest, and the lemon ice is a refreshing and tart topping.
GLAZE:1/2 csugar1/4 cfresh lemon juiceLEMON ICE:2 cwater1 cfresh lemon juice1 csugar2 ea egg whites (opt)2 tb grated lemon rind Grease and flour a 9x5 loaf pan for each loaf of bread you are making.
Combine sugar, milk, butter, and eggs; mix well.
Blend in flour,baking powder, salt and grated lemon rind.
Turn mixture into pan andbake 1 hour in preheated 350-degree oven.
Cool slightly, remove frompan, and set on foil.
Meanwhile, prepare glaze.
Combine sugar and lemon juice in sauce pan.
Stir over low heat until sugar dissolves and glaze is hot.
Pour hot glaze slowly over surface of bread.
Let bread coolcompletely before slicing.
To prepare Lemon Ice, combine water and sugar in a saucepan.
Add rindand bring to a boil.
Simmer 5 minutes.
Let cool.
Add lemon juiceand stir.
Pour liquid into freezer trays (two for each loaf of bread)and freeze until set, but not hard.
Place in food processor orblender.
If desired, add egg whites (they will make the ice smoothand white), and beat until smooth.
Refreeze for about 3 hours oruntil firm.
When ready to serve, let stand for a few minutes beforescooping out.
Serve bread slices with a scoop of lemon ice on the side.
Makes 1 loaf .
Ingredients
Directions
GLAZE:1/2 csugar1/4 cfresh lemon juiceLEMON ICE:2 cwater1 cfresh lemon juice1 csugar2 ea egg whites (opt)2 tb grated lemon rind Grease and flour a 9x5 loaf pan for each loaf of bread you are making.
Combine sugar, milk, butter, and eggs; mix well.
Blend in flour,baking powder, salt and grated lemon rind.
Turn mixture into pan andbake 1 hour in preheated 350-degree oven.
Cool slightly, remove frompan, and set on foil.
Meanwhile, prepare glaze.
Combine sugar and lemon juice in sauce pan.
Stir over low heat until sugar dissolves and glaze is hot.
Pour hot glaze slowly over surface of bread.
Let bread coolcompletely before slicing.
To prepare Lemon Ice, combine water and sugar in a saucepan.
Add rindand bring to a boil.
Simmer 5 minutes.
Let cool.
Add lemon juiceand stir.
Pour liquid into freezer trays (two for each loaf of bread)and freeze until set, but not hard.
Place in food processor orblender.
If desired, add egg whites (they will make the ice smoothand white), and beat until smooth.
Refreeze for about 3 hours oruntil firm.
When ready to serve, let stand for a few minutes beforescooping out.
Serve bread slices with a scoop of lemon ice on the side.
Makes 1 loaf .
