King Arthur Flour: Lemon Bread with Lemon Butter

One of the best things about this time of year in Southern California, besides the weather, of course, is the abundance of fresh citrus.  John’s sister, Pam, brought us a big bag of Eureka Lemons from her garden.  They’re lovely – so bright and tangy.  We love them in Iced Tea, squeezed over fish, and baked into desserts.  This Lemon Bread recipe from King Arthur Flour is great – it’s easy to make and delicious.  It’s a perfect snacking cake for any time of the day.  The medium crumb is enhanced by a lightly sweet-tart glaze.  But, for the very best part, you have to turn to the book, The King Arthur Flour Baker’s Companion.

5.0 from 1 reviews

Lemon Butter

 

Author:

King Arthur Flour

Serves: 1 cup

Prep time: 10 mins

Cook time: 1 min

Total time: 11 mins

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This brightly flavored, lightly sweet butter is addictive. Perfect with this bread, on fish, and vegetables.

Ingredients

• ¼ cup lemon juice
• ⅓ cup sugar
• 1 stick (8 ounces) butter, softened
• ¼ teaspoon salt

Instructions

1. Combine lemon juice and sugar in a microwave-safe bowl.
2. Microwave on high for 30 seconds, stir, and microwave on high for 30 seconds again.
3. Allow syrup to cool to room temperature.
4. In a small food processor, fitted with the blade attachment, combine butter and lemon syrup, stopping to scrape down sides of the bowl, occasionally.
5. When butter is thoroughly blended, scrape into a lidded container and keep refrigerated.

3.2.2925

I am obsessed with this butter!  I had it on French Toast this morning and plan to use it on fish and vegetables very soon.  It’s a wonderful way to infuse flavor into your food.

 

Enjoy!