Here Comes The Sun: Spring Equinox Lemon Bread

Reminiscent of the sun, lemons are one of the favored fruits of the Spring Equinox, making this a perfect opportunity to share one of my all-time favorites: Lemon Bread.

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This is a super-simple recipe that I’ve altered and adapted from something I read in a Williams Sonoma catalog back when people read actual paper catalogs. I’ve baked it for years and literally never messed it up—it’s that easy. It’s perfect for breakfast when you want to impress overnight guests or with some whipped cream or a scoop of vanilla for a hits-the-spot dessert. The key to this cake is its moistness (YES I SAID IT), which comes from a simple lemon sugar syrup that’s drizzled on when the loaf is still warm from the oven.

Enjoy it now or make it for later, it freezes well and also tastes great toasted with a bit of butter on top.  

You Will Need:

For the bread

• 1 ¼ cup flour

• 1 tsp baking powder

• ½ tsp salt

• 8 Tbsp (1 stick) unsalted butter (if you use salted butter, just omit the salt, it’s not that deep)

• 1 cup sugar

• 2 eggs

• ½ cup milk

• 1 Tbsp finely grated lemon zest (a fancy word meaning grate the skin of the lemon)

• ½ cup chopped nuts of your choice (I like almonds, some like pecans, you can pick what you like or omit if you’re not into nuts.)

For the lemon syrup

• ½ cup sugar

• 6 Tbsp lemon juice (strain any pits/pulp)

 Preheat the oven to 350 degrees and grease a 1-lb loaf pan.

In a medium bowl, stir and toss the flour, baking powder, and salt. Set aside.

In a large bowl (use a stand mixer if you have one), beat the butter until it pales (2 min) and then add in the sugar, beating at a medium speed.

Add eggs one at a time and mix

Add the flour mixture to the butter mixture and mix.

Add the milk and the lemon zest and nuts and mix until blended.

Add it to your loaf pan and bake 50-60 minutes.

While it bakes, make the syrup:

Mix the lemon juice with the sugar

Once the bread is done (a toothpick inserted comes out clean or only slightly crumby), let it stand about 5 minutes and then poke the top with a fork. Poke, poke, poke! Keep going!  

Drizzle the sugary lemon syrup onto the top of the bread slowly, letting it soak into the fork holes.

You may not end up using all the syrup, but it’s my favorite part so I always do.

Enjoy, and happy spring!