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Lemon Brown Butter Loaf

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Lemon Brown Butter Loaf

Cuisine:American

Course:Dessert

20m prep 55m cook 1h 15m ready

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.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup (200g) sugar
  • Finely grated zest of 2 lemons
  • 1
  • 4 large eggs
  • ¼ cup (60g) buttermilk
  • 2 tablespoons (30g) lemon juice
  • 1 teaspoon vanilla
  • 1
    • 1 ½ cups powdered sugar, sifted
    • 2 tablespoons milk
    • ¾ teaspoon vanilla
    • 1 ¼ cups powdered sugar, sifted
    • (Finely grated zest of 1 lemon, ½ orange, or 1 lime)
    • 2 tablespoons lemon, orange, or lime juice
    • ½ teaspoon vanilla
    • 2 cups powdered sugar, sifted
    • 3 tablespoons liqueur
    • 2 tablespoons unsalted butter, melted
    Sub-recipe steps
    1. Beat together in a medium bowl until smooth: 1 ½ cups powdered sugar, sifted; 2 tablespoons milk; ¾ teaspoon vanilla
    2. About ½ cup; enough to lightly glaze four 8-inch square cakes
    3. Beat together in a medium bowl until smooth: 1 ¼ cups powdered sugar, sifted; (Finely grated zest of 1 lemon, ½ orange, or 1 lime); 2 tablespoons lemon, orange, or lime juice; ½ teaspoon vanilla
    4. About ⅔ cup
    5. Beat together in a medium bowl until smooth: 2 cups powdered sugar, sifted; 3 tablespoons liqueur; 2 tablespoons unsalted butter, melted

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup (200g) sugar
  • Finely grated zest of 2 lemons
  • 1 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
  • 1 Quick Translucent Sugar Glaze II, using lemon zest and juice

Let's Cook

  1. Step 1.

    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

  2. Step 2.

    Combine in a medium bowl or food processor: 1 cup (200g) sugar; Finely grated zest of 2 lemons

  3. Step 3.

    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

  4. Step 4.

    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

  5. Step 5.

    Drizzle the glaze over the cooled loaf.

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