Lemon Quick Bread

My friend Kyle gave me a book called Made From Scratch written by Jenna Woginrich.  It’s about a girl who lives in Idaho, and decides that she wants to become self sufficient in terms of food.  The whole book is about her tips, process, and ideas of raising her own chicken, growing her own food, and cultivating the earth around her for her everyday use.  So I don’t live in Idaho, but I do live in Old Town Orange  and you can imagine my glee when we moved in and there was a lemon tree in the back yard.

I’ve asked Apple Man a million times if he likes lemons.  I think he might, but then one time I got him a lemon cake and he didn’t eat one slice.  So I took a chance and made this bread anyway, because the truth is, I’m not a huge fan of lemons.  But, I finally confessed to him that after 6 years of being together, I have no idea if lemons were on his joy list.  Turns out: “Yes, but sometimes I’m not in the mood.”  I know.  How can I possibly know when to make lemon bread and when not to?

Lucky for everyone involved this bread is super easy.  If Apple Man hates it, no big.  And, I happened to love it, so it was a win-win.  You do need some lemon rind in it for texture and added flavor.  Do you have a zester that does this?  I love mine, it was a gift from my mom.

The original recipe calls for two tablespoons packed of lemon rind.  I don’t have the patience to measure this out, nor do I think that my hand will allow me to place tiny lemon rinds into a tiny measuring spoon.  So, do what you want here.  I used one small to medium sized lemon, and that did the trick.  There is something to be said about rinds though, such an odd thing.  We avoid it like the plague as we vigorously peel it off, yet there are times when it’s essential.  What a crazy species we are.

Men. Valentine’s day is coming up.  And I know that chocolate desserts of sorts are in order.  So that’s fine if you want to ignore citrus in lieu of strawberries.  But can I just say that a homemade dessert goes a loooong way?  I’m not implying anything here, and I can’t promise you a second date because you made something homemade.  But I can promise she will remember that dessert every Valentine’s day when she is handed a box of generic chocolates.  Just sayin’.  And guess what? All of these ingredients you probably already have, or can get for cheap, easily, and quick.  A little lemon love.

Quick Lemon Bread adapted from Epicurious

1 2/3 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup of brown sugar

1 stick of butter, slightly melted, very soft

2 large eggs

lemon rind of one medium-small lemon

1/2 cup whole milk

2 1/2 lemons

Powdered sugar

Preheat oven to 350 degrees.  Grease a loaf pan that is 8 1/2 x 4 1/2 x 2 1/2.  Stir flour, baking powder, and salt in medium bowl just to blend.  {I didn’t even stir it. Just put it in there and let it get acquainted.} Whisk together brown sugar and butter until combined. Whisk in eggs one at a time until well blended.  Add lemon rind, and mix together.  Mix in bowl of dry ingredients and milk, alternating between the two, until batter is uniform.  Squeeze in juice of  2 lemons, careful that no seeds fall into batter if you are doing it by hand.  Whisk well.  Pour batter into pan, and bake for approximately one hour, maybe less.  check it at 50 minutes and see if a tooth pic comes out clean when inserted in the middle.  Remove from oven, and let cool in pan on a rack for 15 minutes.  Remove from pan and place on baking sheet.

Right before you are ready to serve, place powdered sugar in small bowl with 1/2 lemon juice.  The amount of powdered sugar here is up to you, how much glaze you want.  I did about 3 tablespoons.  Mix with a fork, and add a small, small amount of milk.  Mix quickly until lumps are dissolved.  Pour over bread.  Enjoy!