Cherry Lemon Bread

I bought a whole bag full of lemons and I can’t remember what I bought them for. Needless to say, I need to use them up before they go bad. So, everything is coming up lemons!

Cherry Lemon Bread

10 Servings - Serving Size: 1 Slice

Cherry Lemon Bread

I bought a whole bag full of lemons and I can't remember what I bought them for. Needless to say, I need to use them up before they go bad. So, everything is coming up lemons!

Ingredients:

    Bread
  • 1+3/4 cups flour divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick butter at room temperature
  • 1+1/3 cups sugar
  • 1+1/2 tablespoons lemon zest
  • 3 large eggs
  • 1/4 cup milk
  • 3 teaspoons lemon juice freshly squeezed
  • 1 cup rainier cherries pitted, chopped
  • Glaze
  • 3/4 cup powdered sugar
  • 4+1/2 teaspoons lemon juice freshly squeezed
  • 1/4 tablespoon lemon zest
  • 1/4 teaspoon salt

Directions:

    Bread
  1. Preheat oven to 325F.
  2. Grease and flour loaf pan.
  3. Combine 1+1/2 cups plus 2 tablespoons flour, baking powder and salt, set aside.
  4. In another bowl, cream together butter, sugar and lemon zest.
  5. Add eggs one at a time to the butter/sugar mixture, beating after each one until well combined.
  6. Slowly add flour mixture, blending on low speed.
  7. Add the milk and lemon juice just until blended.
  8. Place cherries in a ziplock bag, add the remaining 2 tablespoons of flour and toss to coat.
  9. Fold coated cherries into the batter.
  10. Pour batter into prepared loaf pan, shaking pan to distribute evenly.
  11. Bake for 50-60 minutes or until toothpick comes out dry.
  12. Cool in pan for 10 minutes.
  13. Remove from pan and continue to cool on a wire rack for 1 hour.
  14. Glaze
  15. Whisk together powdered sugar, lemon juice, lemon zest and salt.
  16. Brush or drizzle glaze over the top of the bread.
http://www.thehungryhoarder.com/2012/08/01/cherry-lemon-bread/

Recipe slightly adapted from Dish Dish

What's on your mind?