Pane di Limone ~ This moist bread is more like a quick bread or cake than it really is a bread, and has an intense lemon flavor. It would be wonderful with a cup of coffee for a mid-morning break.
I put this recipe together after being given a bottle of Fiori di Sicilia for Christmas from King Arthur’s Baking company. Fiori di Sicilia is described as “the essence of Sicilian flowers”, and tastes like a very concentrated mix of vanilla and lemon. I am told it is used in Italy to flavor Panettone, the traditional Christmas bread. Of course if you don’t have this extract, you can simply use vanilla extract for this recipe. You can bake this sweet bread in a 9 X 5 inch loaf pan, or a small ring pan. I have given the option of adding a tart lemon glaze after baking but it is just as tasty without it. In the photo, I served a slice of lemon loaf with a scoop of macerated berries and a dollop of whipped cream.
Deborah Mele 2011
- 2 1/2 Cups All-purpose Flour
- 1 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 1/2 Cups Sugar
- 1 1/2 Sticks (3/4 Cup) Unsalted Butter, Softened
- 3 Eggs
- 3/4 Cup Vanilla Or Lemon Yogurt
- 1 Teaspoon Finely Chopped Lemon Zest
- 1/2 Teaspoon Fiori di Sicilia (Or 1 Teaspoon Vanilla)
- 2 Drops Yellow Food Coloring (Optional)
- Juice Of 1 Lemon
- 1/2 Cup Powdered Sugar
- Juice From 1 Lemon
- Preheat oven to 350 degrees.
- Beat together the butter and sugar until fluffy, then add the eggs, lemon juice, zest, yogurt, food coloring, and extract and beat another minute.
- Mix together the flour, salt and baking powder, and then add the flour mixture to the buter mixture and stir together with a spoon, just until mixed.
- Butter a 9 x 5 inch loaf pan (or one of similar size) and spoon the mixture into the pan.
- Bake for about 1 hour or until set and cool.
- For The Glaze: In a bowl, add just enough lemon juice to make a glaze.
- Drizzle the glaze over the loaf and let it set.
- Cut into slices and serve.