Sunday started with baking: always a good sign of what’s to come.
I’ve been on a bit of a bread kick – you may have noticed – so this weekend I decided to whip up a recipe that I haven’t had in rotation for several years (although why is beyond me, because it’s amazing): Lemon Bread. It’s perfect for a sweet breakfast, but is even better at night, warmed up with a light spread of butter, a sprinkle of cinnamon, and a scoop of vanilla ice cream. Yesterday, I had it both ways.
What you need:
1 cup white sugar
6 tbsp shortening or butter
1 1/2 cups flour
1/4 tsp salt
2 tsp baking powder
1/2 cup milk
1 oz grated lemon zest
Juice of 1/2 lemon
1/4 cup sugar
1/2 tsp grated lemon zest (you can also use a little orange zest here to mix it up)
What you do:
1. In a small bowl, combine all dry ingredients.
2. In a larger bowl, cream butter and sugar. Add the eggs one at a time, mixing well between additions, and then gradually add the dry ingredients.
3. Stir in the milk and the grated lemon zest until well-blended.
4. Pour batter into a greased loaf pan and bake 45-50 minutes at 350F.
5. When the bread is done, combine the ingredients for the glaze in a small bowl and mix well. Pour over loaf and let cool slightly before serving.
Sunday afternoon, we hung out at our place eating slice after slice of lemon bread and drinking tea with Mom, and then (following a short shopping excursion, during which I picked up some beachy items for our March trip to the Caribbean) headed over to my parents’ place for dinner.
We spent an hour or two looking through old photo albums and getting a little misty-eyed.
That’s my mom. (I know.)
And after that, we headed back home to more tea and lemon bread.
And just a little bit of drama.