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Egg-free lemon loaf

Submitted by on Saturday, 1 January 2011 No Comment

Boots adores the lemon loaf at Starbucks – he fell in love when he and I used to sneak off for coffee and pastries before Big Guy got home from school, back when Boots was in kindergarten. He still orders it when the three of us are out together, and Big Guy usually doesn’t mind.

One day recently, though, he seemed to. He didn’t say anything, but he kept eying the treat sadly. That’s when I decided to take a stab at lemon bread recipe.

I tried an egg-free recipe from another site but couldn’t get it to work. I’m pretty sure there was an ingredient left out, because I wound up with two bricks that could easily serve as the foundation for an annex to someone’s house. Then I found a recipe at bigoven.com and converted it.

The results were so-so. It’s really more of a cake than a bread. The texture was nice and moist, and the taste is great. It just didn’t have the height, though that could be in part because I baked it in a too-largepan. I have an 8.75 x 4.75, and a 10 x 5 loaf pan, but no 9×5. I think I’ll use the smaller one next time. It could also be because lemon recipes continue to torture me. I’m wondering if that has something to do with the chemical reaction between the acidic lemon and some of the leavening agents, which are base.

Boots, however, liked it though he had to keep eating slice after slice in an effort to decide if it was too lemony or not lemony enough.

Egg-free lemon bread

  • 1 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 1 cup sugar
  • 1 tsp baking powder
  • 3/4 cup milk
  • 2 tbl. Ener-G egg replacer plus 4 tbl warm water, beaten and then cooled. I didn’t want to try this one with Bob’s Red Mill, because sometimes you can detect a slightly nutty taste with Bob’s
  • 1/2 cup margarine
  • 3 tbl. lemon juice
  • 1 tsp. lemon extract

Heat the oven to 350 degrees.  Treat a 9- by 5-inch loaf pan with a baking spray that contains flour or just grease and flour the pan.

Whisk the flour, salt, sugar and baking powder in a large bowl; set aside. In a medium bowl beat the egg replacer with milk, butter, lemon juice and lemon extract. Add to the dry ingredients and mix until just combined. Scrape the batter into the pan. Bake until a tester or toothpick inserted in the center comes out clean, 45 to 50 minutes.  Let cool in the pan for 10  minutes then remove to a cooling rack.

While the loaf is cooling, combine 1/4 c. lemon juice and 1/4 c. sugar in a small saucepan and stir over medium heat until sugar is dissolved.

Place a piece of waxed paper under the bread on the cooling rack. Use a long wooden skewer or tooth pick to poke numerous holes in bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times.

The original recipe says to leave the bread in the pan while you glaze it, but the bottom wound up sticking a bit, which egg-free is more prone to do, when I did this. Plus the top of the bread stuck to the cooling rack when I flipped it out of the pan after it had been glazed. That’s when I decided to take the bread out of the pan the next time before glazing.

Copyright 2011 Debra Legg. All rights reserved.

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