I really enjoy making quick breads. Mostly because they're easy, but also because they lend themselves to so many possibilities. Not to mention the fact that you can serve them for breakfast or dessert. This lemon version fills all expectations-- easy, tasty and versatile. The recipe I used is from the website Epicurious, but I tweaked it a bit with the addition of ginger in the glaze.
Lemon Quick Bread with Lemon-Ginger Glaze
1 and 2/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups sugar
1/2 cup butter, at room temperature
2 large eggs
zest from 2 lemons
1/2 cup milk
juice from 2 lemons
1 tablespoon ginger, sliced
Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray.
Combine the flour, baking powder and salt in a medium bowl. In a large bowl using an electric mixer cream the butter and 1 cup of the sugar together until light and fluffy. Add the eggs, one at a time, to the butter and sugar. Add in the lemon zest.
Add the flour and milk to the butter and sugar mixture, a little at a time, until incorporated. Pour the batter into the pan and bake at 350 degrees for 50-60 minutes, or until an inserted toothpick comes out clean.
Heat the remaining 1/2 cup of sugar, lemon juice and ginger in a small sauce pan over low heat until the sugar dissolves. Remove from the heat and set aside (don't remove the ginger slices until right before you glaze the bread).
Once the bread is done move it to a wire rack. While it's hot brush the glaze over the top in batches. Allow the glaze to soak into the bread before adding more.