Afternoon Treat Lemon Bread

Name: Afternoon Treat Lemon Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 bread
Ingredients: 1/4 lb butter, soft (125 g); 1 cup superfine sugar (250 ml caster sugar); 3 eggs; 3 lemons, rind of, finely grated; 1/2 cup sour cream (125 ml); 1 teaspoon vanilla (5 ml); 1 1/2 cups cake flour (375 ml); 2 teaspoons baking powder (10 ml); 1/2 teaspoon salt; 1/2 cup sugar (125 ml); 5 tablespoons water (75 ml); 3/4 cup lemon juice, freshly squeezed (187 ml)

Submitted by Zurie

"A simple lemon bread, which is a delight with afternoon tea or coffee! Make this when you know that friends are dropping in for a chat!"

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photo by BarbryT

Ready In:: 1hr 10mins
Ingredients:: 12
Yields:: 1 bread

ingredients

Bread
¹⁄₄ lb butter, soft (125 g)
1 cup superfine sugar (250 ml caster sugar)
3 eggs
3 lemons, rind of, finely grated
¹⁄₂ cup sour cream (125 ml)
1 teaspoon vanilla (5 ml)
1 ¹⁄₂ cups cake flour (375 ml)
2 teaspoons baking powder (10 ml)
¹⁄₂ teaspoon salt
Lemon syrup
¹⁄₂ cup sugar (125 ml)
5 tablespoons water (75 ml)
³⁄₄ cup lemon juice, freshly squeezed (187 ml)

directions

Oven: 350 deg F/ 180 deg Celsius.
Butter a small bread pan.
Cream butter and sugar until light and fluffy.
Add eggs one by one, and beat well after each addition Stir in the grated lemon rind, sour cream and vanilla.
Sift together the flour, baking powder and salt, then stir into the wet mixture.
Mix gently but well, then ladle into the greased bread tin.
Bake 45 - 55 mins, or until a skewer inserted comes out clean. Take out, and turn out on to a rack or grid.
Syrup: While bread bakes, put the 3 ingredients for the syrup into a heavy-bottomed pot, and heat to boiling while stirring now and then.
Boil for about 5 minutes, or until slightly thickened.
Pour the hot syrup over the bread.
Cool bread. Serve in slices. Lovely with fresh filter coffee!

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Reviews

Holy cow is this delicious! I think the cake flour and creaming method really make this light and fluffy. I cut back the sugar 25% (I usually do, since we don't like things too sweet) and used Smart Balance. I added a piece of parchment under the long way of the loaf pan so it would be easy to remove. I thought the syrup looked like a lot, but it all got absorbed, and makes for a VERY nice lemon flavor. Scrumptious!!

Maito
The best - cake flour is the answer.

waynejohn1234
Delicious. VERY tart with the lemon syrup and it has a lovely texture.

BarbryT
I made this as a slice in a 6x10 ceramic dish .The cake is soft and almost creamy in texture and totally addictive. I used both lemon and tangelo rind and juice and I have had to hide it so I don't eat the lot !!

katew
Fall PAC 2008: Zuriekins - this is a refreshing, citrus-y treat!! Rose and I had a slice each for dessert and again for breakfast - she even got to drizzle the syrup over the bread to soak in!

Mom2Rose

RECIPE SUBMITTED BY

Zurie

South Africa

I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).

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