Why is my lemon bread dense?

Overmixing the batter will create a dense lemon bread as it overdevelops the glutens. Make sure to mix the batter just until the ingredients are combined. A dense bread can also be caused from not having your ingredients prepped at room temperature. Make sure all butter, milk, eggs, etc. are at room temperature before mixing together.

Why did the centre of my lemon bread sink?

First, check to see if the leavening agent (baking powder) hasn't expired as it helps your baking to rise. Another common issue with a sunken centre is not baking the bread long enough. This will cause a doughy centre and once out of the oven the bread will fall/collapse as it starts to cool.

Can I add a lemon glaze to my lemon bread?

Yes, you can definitely add a simple lemon gaze by mixing 1 cup icing sugar (powdered sugar), 3-4 teaspoons lemon juice and 3 teaspoons warm water together. If adding a lemon glaze, omit the lemon drizzle as you may find the lemon too overpowering.

Lemon Bread

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Pucker up lemon lovers; I’ve got your favourite snack that’s effortless to make and perfectly scrumptious! This bread is full of lemony flavour and is light in texture and versatile. Add poppy seeds, fruit, nuts, etc. I bet even you non bakers can whip this up and feel like a baking superstar!

Author: Alie Romano
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 40 mins
Yield: 1 loaf 1x
Category: Quick Bread
Method: Baking
Cuisine: British

Ingredients

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1 cup granulated sugar
1/4 cup unsalted butter, at room temperature
1/4 cup shortening
2 eggs, at room temperature
1/2 cup milk, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
rind/zest of one large lemon

Lemon Drizzle

Juice of 1 large lemon
1 – 2 Tablespoons sugar

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Instructions

Preheat the oven to 350˚F. Line (or grease) a 9×5-inch loaf pan with parchment paper and set aside.
Add sugar and lemon rind together and beat in a mixer for 1-2 minutes. This is to release the lemon flavour into the sugar. Add butter and shortening to the sugar and cream together. Add eggs one at a time and then slowly add milk, beat until smooth and pale in colour.
In a separate large bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the butter mixture and mix just until combined. Pour into the prepared loaf pan.
Bake in the middle of the oven for 45-50 minutes or until a toothpick comes out clean. Try not to overbake the loaf.
Meanwhile, in a small bowl mix the sugar and lemon juice together and set aside.
Once the loaf is baked, leave it in the pan and prick the top of the loaf with a toothpick all over. Then spoon the lemon drizzle all over the top, letting the juice absorb into the loaf. Let stand for approx. 30-45 minutes before serving.

Notes

Store lemon loaf at room temperature in a tin or an airtight container for up to 3 days. You can also freeze the loaf for up to 2 months. Let the bread come to room temperature before serving.

Nutrition

Serving Size: 1 slice of 12
Calories: 208
Sugar: 13.7g
Sodium: 140mg
Fat: 9.2g
Saturated Fat: 4.1g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 29.4g
Fiber: 0.4g
Protein: 2.9g
Cholesterol: 38mg

Find it online: https://bakingforfriends.com/lemon-bread/