Lemon Burst Bread

I made this bread for a bake sale that benefits my friend’s organization, Erin’s Dream. Erin and Jeff lost two of their children to infant leukemia and are raising money to restore a farmhouse to make a resource home for other families who have lost a child – so it’s definitely a worthy cause! Make sure to check out the Erin’s Dream site, ducks on are sale for the 1st Annual Ducky Dash!

1 1/2 cup flour
3/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 egg, beaten
1 cup lemon yogurt (I couldn’t find lemon yogurt, so I used vanilla and added a tsp of dried lemon zest)
1/3 cup canola oil
2 Tbsp lemon juice

1 cup confectioner’s sugar
2 Tbsp lemon juice

Preheat oven to 325 degrees and lightly grease an 8×4 inch loaf pan or a 12 muffin tin. In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. Make a well in the dry ingredients, and add egg, yogurt, oil and lemon juice. Slowly combine all ingredients together until just moist.

Pour the batter into the prepared pan and bake for 45-50 minutes for bread and 15-18 minutes for muffins or until a toothpick inserted comes out clean. Allow bread or muffins to cool completely before glazing.

For the lemon glaze, in a small bowl combine sifted confectioner’s sugar with the lemon juice. Add more lemon juice or sugar if needed until ideal glaze consistency is reached. Pour the frosting over the top of the cake, allowing it to drip down the sides. For muffins, dip the top of each muffin into the glaze. Allow excess glaze to drip off the muffin before turning it over. Place on a rack to allow icing to set up.

Recipe adapted from Tasty Kitchen

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