LEMON BROWN BUTTER LOAF
One 9 × 5-inch loaf
This rich, tender, lemon-scented quick bread almost has the texture of pound cake. The simple glaze adds a hit of fresh, bright lemon flavor.
Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan.
Whisk to combine in a large bowl:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
Combine in a medium bowl or food processor:
- 1 cup (200g) sugar
- Finely grated zest of 2 lemons
Pulse or mix until the zest is dispersed and the mixture is fragrant. Add:
- 2 sticks (8 oz or 225g) unsalted butter, browned and cooled for 15 minutes
- 4 large eggs
- ¼ cup (60g) buttermilk
- 2 tablespoons (30g) lemon juice
- 1 teaspoon vanilla
Mix or pulse until combined. Stir the wet ingredients into the dry ingredients until just combined. Scrape the batter into the prepared pan. Bake until golden brown and a toothpick inserted in the center of the loaf comes out clean, 50 to 55 minutes. Let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely. Prepare:
- Quick Translucent Sugar Glaze II, using lemon zest and juice
Drizzle the glaze over the cooled loaf.