Lemon Bread

from Gayle and Joe Ortiz and Louisa Beers' The Village Baker’s Wife
via Jasper Collins and Richard and Marilyn Lonergan
preparation time: 15 minutes + baking
makes two 9 x 5-inch loaves

½ cup (4 ounces) butter at room temperature, plus more for buttering pans
2¼ cups sugar
4 large eggs
2⅔ cups all-purpose flour
1¼ teaspoons salt
2½ teaspoons baking powder
1½ cups milk, at room temperature
2 tablespoons grated lemon zest
¼ cup freshly squeezed lemon juice
½ cup sugar
 

Preheat the oven to 350 degrees. Butter two 9 x 5-inch loaf pans.

In the bowl of a tabletop mixer fitted with a flat beater, cream the butter and sugar until fluffy. Add the eggs, one at a time, waiting until each is incorporated before adding the next. In a separate bowl, combine the flour, salt, and baking powder.

Beginning and ending with the milk, alternately add the milk and the dry ingredients to the mixing bowl in 3 or 4 additions, mixing thoroughly after each addition. Add the lemon zest and mix until blended.

Pour the batter into the prepared loaf pans, filling them a little more than half full. Place the pans on the center rack in the oven and bake for 30 to 35 minutes, or until the loaves are golden brown and spring back when pressed.

To make the soaking solution, combine the lemon juice and sugar in a small bowl, stirring frequently to dissolve the sugar. When the loaves come out of the oven, pour the soaking solution over them. It will take a little while to soak in. When completely cool, remove the loaves from the pans.

Jasper and his dad Jonathan go to Gayle’s Bakery in Capitola often. This bread is one of their best sellers because it’s simple and fresh tasting.  The bread was even better the next morning.