Buttermilk Lemon Bread
User Reviews
3.9
Buttermilk Lemon Bread
Description
Buttermilk Lemon Bread features fresh lemon zest finely processed with sugar to extract maximum citrus flavor. This mixture is creamed with unsalted butter and eggs to form a smooth, fluffy batter alternated with sifted cake flour, baking powder, salt, and buttermilk. Use of cake flour results in a softer texture, while buttermilk adds moisture and tang, balancing the sweetness.
The loaf is baked in a prepared pan lined with parchment for easier handling and even baking. Baking until just set in the center prevents drying. After cooling for at least 90 minutes to firm up, the lemon glaze—made by thinning powdered sugar with fresh lemon juice—is poured over to add a sweet, tangy finishing touch.
Measuring flour correctly with the fluff, scoop, level method helps maintain proper texture. An accurate oven temperature is also important for consistent rising and crumb structure. This bread is ideal for a bright, citrusy treat that pairs well with tea or coffee.
Ingredients
- lemon zest of 1
- 1 cup granulated sugar
- 1 cup butter at room temperature, unsalted
- 3 large egg at room temperature
- 1 3/4 cups cake flour use all purpose flour if you like
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
glaze
- 1 1/2 cups powdered sugar
- lemon juice start with 1 tablespoon and add more as necessary, to thin
Instructions
- Preheat oven to 350F Lightly butter a 9x5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing.
- Remove the peel from the lemon with a vegetable peeler. A serrated peeler works best for this. You want to remove just the yellow part of the peel, with little of the bitter white part.
- Put the sugar and lemon peelings in a food processor and process until the peels are completely incorporated into the sugar.
- Put the lemon sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes.
- Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes.
- Whisk together the flour, baking powder, and salt and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don't over beat.
- Turn the batter into the prepared pan, spread out evenly, and bake on the center rack for 50-55 minutes, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.)
- Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles, and let fully cool on a rack.
- Meanwhile whisk together the sugar with enough lemon juice to make a thick glaze. Spread the glaze over the cooled bread.
Notes
- Measure flour using fluff, scoop, and level method to ensure proper texture.
- Use cake flour for a softer crumb; all-purpose flour is a suitable substitute if needed.
- Line the loaf pan with parchment to lift the bread easily for glazing and slicing.
- Allow bread to cool around 90 minutes before applying glaze for best results.
- Check oven temperature accuracy to avoid over- or under-baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 349kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 129mg | 5% |
| Potassium | 105mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 32g | 64% |
| Vitamin A | 557IU | 11% |
| Calcium | 48mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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