If life gives you lemons? Bake delicious lemon bread… Yes, life can be a bit chaotic sometimes, and right now I’m a bit overwhelmed with all the moving across the country thing. Tuesday I’m going to L.A to look for apartments and I’m very anxious to see what I can find. One thing I know…the kitchen have to be decent, and I need a lot of closet space for all my gazillion pair of shoes and bags. Well… I’m a lady…we all need our options right?…… Right? Anyway, looking for apartments can be a pain in the neck, but I learned few things already, when you read an add were it says, “Character” it actually means falling apart. “Cozy” means you can extend your arms and touch both sides of a room. “Mid Century” is plain old with mold, who are you kidding? It’s not like we are in Europe? And if an add say, “Name your price” OMG… run as fast as you can. So that’s what I’ll be up to next week. Wish me luck.
- 1¼ cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 1-cup sugar
- 2 eggs
- ½ cup milk
- 1 Tbs. finely grated lemon zest
For the lemon syrup:
- ¼ cup sugar
- 3 Tbs. fresh lemon juice
Preheat an oven to 350°F. Grease and flour a 1-lb. loaf pan. In a bowl, stir and toss together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture along with the milk and lemon zest. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
Meanwhile, make the lemon syrup: In a small bowl, combine the sugar and lemon juice. Set aside, stirring occasionally; don’t worry if the sugar does not dissolve completely.
Remove the bread from the oven and transfer the pan to a wire rack. Using a fork, gently poke the top in several places. Stir the syrup, and then slowly drizzle it over the hot bread. Let the bread cool in the pan for 15 minutes, and then turn the loaf out onto the rack, topside up, and let cool completely.