We made this and the staff loved it. Then somehow between testing and publishing, we lost the recipe. (Probably my fault—Dennis.) Certain of our staff considered that a tragedy. So we had to reconstruct it.
This is a very lemony bread made with sour cream and lemon juice. This recipe was designed for mini loaves. (Baking times will vary with the pans used.) Wrap the loaves in cellophane, tie them with ribbons, and give them for gifts.
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 large egg
1/3 cup butter, melted
1 to 2 tablespoons grated lemon peel
1 tablespoon lemon juice
For the glaze
2 tablespoons lemon juice
2/3 cup powdered sugar
Preheat the oven to 350 degrees. Grease and flour your mini-loaf pans. (We used a set of four linking loaf pans.)
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In another bowl, beat the sour cream, egg, butter, lemon peel, and lemon juice until smooth.
- Make a well in the dry ingredients and add the wet ingredients. Stir just until moistened.
- Fill the prepared pans two-thirds full. Bake at 350 degrees for 25 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing the loaves from the pans to a wire rack to cool.
- For the glaze, stir the lemon juice and powered sugar together. Add more lemon juice or powdered sugar if necessary to reach a drizzling consistency. Pour over the tops. Brush drippings back over the top to cover.
Baker’s note: If you would like a more intense lemon flavor, poke 3/16-inch diameter holes every 3/4 inches in the top of the loaves. The holes should reach 2/3 of the way through the loaf. Then add the glaze, allowing the glaze to seep down into the bread.