Oh my goodness, you simply have to try this lemon bread recipe! It’s like a burst of sunshine in every bite with its tangy and zesty citrus flavor. You won’t believe how moist and fluffy it is – it practically melts in your mouth.
This Lemon Bread holds a very special place in my heart. It is a recipe from my culinary friend Barbara Joan Hansen’s cookbook – Good Bread.
Barbara Hansen, a James Beard award winner and one of the first food writers to bring attention to international cuisines in Los Angeles through her work at the LA Times, recently took her last bow on planet earth and I believe is now cooking up a storm in the heavenly realms.
You can read all about her incredible life here on LA Eater.
The quality of Barbara’s brilliance that I admired the most was her insatiable curiosity. I originally met her years ago through food events at Melissas Produce. Barbara always sat in the front row, carefully observing, taking detailed notes, and listening with her undivided attention with the intent to learn all she could. She was always kind, considerate and a joy to be around. Barbara, you will always serve as an inspiration and example to me.
Today’s Recipe: Lemon Bread
Barbara Hansen’s lemon bread recipe, which uses basic ingredients and simple directions, is a must-try for everyone who like the tangy citrus flavor of lemons.
The top cracks perfectly to allow for the lemon glaze to soak in.
I brought this lovely bread to a beautiful celebration of all things Barbara hosted by Cary Huynh & Gerry Furth-Sides.
I do hope you enjoy it as much as we all did.
Barbara Hansen’s lemon bread is a game-changer. One taste and you’ll be hooked on the heavenly combination of tender crumb and bright lemon flavor. So what are you waiting for? Get baking and enjoy the burst of tangy deliciousness that is this lemon bread recipe!
Barbara Hansen’s Lemon Bread
- 6 tbsp. butter
- 3/4 cup sugar
- 2 eggs
- 3 tbsp. lemon juice
- 2 tsp. freshly grated lemon peel
- 1 ½ cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- ½ cup milk
- ½ cup chopped walnuts
- 3 tbsp. lemon juice
- ½ cup sugar
Cream the butter and sugar until fluffy. Beat in the eggs one at a time. Beat in 3 tablespoons lemon juice and the lemon peel. Combine the flour, baking powder and salt in a sifter.
Sift the dry ingredients into the lemon mixture in 3 additions, adding the milk alternately. Begin and end with dry ingredients and mix lightly. Stir in the walnuts.
Grease and 8x4-inch loaf pan. Line the bottom with wax paper and grease the paper. Turn the batter into the pan and bang it down hard on the work surface to settle the batter evenly.
Bake at 350 degrees C for 1 hour or until a cake tester comes out clean. Remove the bread from the oven.
Blend the remaining 3 tablespoons of lemon juice and sugar. Pour this mixture slowly over the hot bread in the pan and into the crack in the top. Let the bread stand in the pan on the rack until the glaze is absorbed, at least 15 minutes. Remove the bread from the pan, leaving on the wax paper, and let it stand on the rack until completely cooled. Remove the wax paper. Wrap the bread in foil and let it stand for 24 hours before slicing.
Makes 1 loaf.
“The great use of life is to spend it for something that will outlast it.” — William James
Cheers to you Barbara for the beautiful memories you created and your rich legacy of delectable recipes that will be cherished forever.
…and then, she paused for thought.