Lemon Brown Butter Loaf
- 20m Prep Time
- 55m Cook Time
- 1h 15mReady In
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.
Ingredients
- 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 (opens in new tab)
- 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 (opens in new tab)
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
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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
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Step 2.
Combine in a medium bowl or food processor: 1 cup (200g) sugar; Finely grated zest of 2 lemons
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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
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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
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Step 5.
Drizzle the glaze over the cooled loaf.