Glazed Over

I made this Glazed Lemon Bread the other night. I had a feeling it would be good--it's from a cookbook I trust, the ingredients are wholesome and tasty, and, if I'm being honest, it involved using our new stand mixer, which made me happy. And it was good. But the best part--the outsides of the bread, which had been doused in lemon glaze--was really good.

I was worried that the glaze--which you pour over the hot bread, just out of the oven, still in the pan--would be too sweet. After all, it's just lemon juice and sugar, melted down into a concentrated syrup. And, I'll admit it, I have a sweet tooth, so just because the glaze was tasty to me, I feared others might find it cloying.

My fears were laid to rest (or my friends are liars), because two of my friends commented that they loved the bread, and that the glaze was the best part. Maybe everyone has a secret sweet tooth?--S

Glazed Lemon Bread

Serves 8

1 2/3 c all purpose flour
1 t baking powder
1/2 t salt
1 1/2 c sugar
1/2 c (1 stick) unsalted butter, room temperature
2 large eggs
2 t (packed) grated lemon peel
1/2 c whole milk
1/4 c fresh lemon juice

1. Preheat oven to 350°F. Lightly butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
2. Stir flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry ingredients alternately with milk. Pour batter into prepared loaf pan.
3. Bake until tester inserted into center of bread comes out clean, about 1 hour.
4. Meanwhile, combine remaining 1/2 cup sugar and fresh lemon juice in small heavy saucepan and stir over low heat until sugar dissolves.
5. Transfer lemon bread to rack. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack. (Can be prepared 1 day ahead. Turn bread out onto rack. Cover with plastic wrap and let stand at room temperature.)

Recipe courtesy of The Bon Appetit Fast Easy Fresh Cookbook