Daffodils N' Lemon Bread

Daffodils and Lemon bread
bring cheer to any spring day!









This weekend was another soggy and gray day on the Mountain. However, I was thrilled to see the 150 daffodils that we planted last fall in full bloom. They warmed my heart and soul and I found great joy as I watched them gently sway in the breeze. I must thank Donna for the inspiration in planting them. Last year, I passed by her cabin and saw her gorgeous plantings and resolved to follow her example. We were well rewarded with the daffodils cheerful beauty this weekend.

When I saw our yellow daffodils, I thought of Old Fashioned Lemon Bread. This has been a favorite recipe for many years and I pulled it out this weekend. It also gave us a pick-me-up on a rainy day. The bread is sweet and the glaze is pucker-power tart. Kind of like spring. A nice warm sweet day followed by a pucker-power tart day. So, Daffodils and Old Fashioned Lemon bread are the perfect spring combination.

1 1/2 cups flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt

2 lg. eggs
1/2 cup milk
1/2 cup salad oil
2 tsp lemon zest

Mix flour, sugar, baking powder and salt in a large bowl.

In a small bowl, beat eggs, milk, oil and fresh lemon zest until blended.

Add egg mixture to flour mixture and stir just until blended. The key to fantastic quick breads is not to overmix. Just mix until ingredients are barely blended. Pour batter in one greased and floured 5 x 9 loaf pan or two small 3 x 6 loaf pans.

Bake 350 degrees for 40 to 45 minutes

As soon as the bread comes out of the oven, leave the bread in the pan and poke holes all over the top and then drizzle warm glaze over the loaf. Do this process on a rack with a pan underneath to catch any glaze that overflows.

Let the bread cool in the pan on a rack for about 10 minutes and then turn out onto the rack and let cool completely.

Glaze:

4 Tbsp. fresh lemon juice
1/3 cup sugar

Put in a small saucepan and gently heat until sugar dissolves. Keep warm and then drizzle over hot loaf. This is a pretty tart glaze but I love it paired with the sweet bread.




It really is worth it to invest a few dollars and get a "zester". This little tool just takes the outside citrus layer off and doesn't get the white, bitter part of the lemon skin. Well worth the investment.

Do use shortening to grease your pans and then sprinkle with flour and tap out any excess. If you just spray with Pam, I have found that the loaves bake uneven. I had much better results with grease and flouring.

Use a toothpick and poke holes all over the top of the hot bread.





Drizzle hot lemon syrup over the hot bread and then put on a cooling rack and let cool for about 10 minutes.






Let the bread cool completely and then cut and enjoy!



Write note to yourself!

Next fall, buy and plant daffodils!!!






Happy Spring!

- Debbie-