Glazed Lemon Loaf

Glazed Lemon Loaf
By: Williams-Sonoma

Low in Fat

1 ½ cups flour
¾ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
Finely shredded zest of 1 large lemon
Kosher salt
2 large eggs
½ cup 1% milk
¼ cup canola oil
1 teaspoon vanilla

Glaze:
1/3 cup granulated sugar
Juice of 1 large lemon (about 3 ½ Tablespoons)

Preheat oven to 350 degrees. Coat a bread pan with canola-oil cooking spray.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, lemon zest, and a pinch of salt until well mixed. In another bowl, whisk together the eggs, milk, canola oil, and vanilla until well blended. Pour the wet ingredients into the dry ingredients and mix until blended. Pour the batter into the prepared bread pan. The pan will be about half full.

Bake the bread until it is deeply browned with some golden cracks on top and it feels springy to the touch when pressed lightly in the middle, about 45 minutes. Transfer the pan to a wire rack and insert a thin knife vertically into the bread in 8-10 uniformly spaced places.

To make the glaze, in a small, heavy, nonreactive saucepan over medium-high heat, combine the sugar and the lemon juice and bring to a boil. Continue to boil until mixture is bubbling and frothy on the surface, about 3 minutes. Remove from heat and immediately pour evenly over the surface of the hot bread.

Let the glazed bread cool completely in the pan on the rack. Run a thin-bladed knife around edges to loosen the bread. Carefully invert the bread onto the rack and lift off the pan. Turn upright onto serving plate, slice thinly, and serve. Store the cooled bread tightly wrapped at room temperature for up to 4 days.

Makes 10 servings.