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Make-Ahead Lemon Bread

Some breads taste better on day 2, and this is one of them.
Course Dessert
Cuisine American
Keyword Lemon Bread, Make Ahead
Prep Time 15 minutes
Cooling and Waiting 12 hours
Servings 8
Author Anna
Cost 5

Ingredients

  • 1 ½ cups sifted all-purpose flour (190 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar (200 grams)
  • 1 tablespoon lemon zest
  • 6 tablespoons butter, melted gently and cooled (84 grams)
  • 2 large eggs
  • ¼ teaspoon almond extract
  • ½ cup milk
  • ⅓ cup pecans toasted and chopped (or use any nut you like) -- blueberries or fruit might be good!

Lemon Glaze

  • ¼ cup granulated sugar
  • 3 tablespoons fresh lemon juice

Instructions

  • Preheat oven to 350 degrees F. Spray an 8 ½ by 4 ½ inch loaf pan with flour-added cooking spray (or just grease and flour).
  • Mix the sifted flour, baking powder and salt together and set aside.
  • Mix 1 cup of sugar and the lemon zest together in a mixing bowl, pushing the lemon around with the back of the spoon and pressing it until the sugar becomes fragrant with lemon. Stir in the melted butter. With the mixing spoon, beat in the eggs, one at a time. Beat in the almond extract.
  • By hand, stir in the flour mixture alternately with the just until blended. Stir in the pecans.
  • Pour the mixture in the prepared pan and bake for 55 to 65 minutes or until a wooden pick inserted in the center comes out clean.
  • As soon as the bread comes out of the oven, mix together the remaining ¼ cup of sugar and 3 tablespoons of lemon juice. Pour over the top. Let cool for 10 minutes, then remove from pan. Let cool completely, wrap in foil, and do not cut for 24 hours.