Lemon Sugar Bread

This is a delicious summery quick bread scented with lemon zest and juice. It is coated in a light lemon sugar glaze, giving it a slight crunch. I  modified “Glazed Lemon Loaf” from Essentials of Healthful Cooking by William Sonoma to create it. It is lovely on a brunch menu or as a light dessert for a supper.

Preheat oven to 350 degrees Spray two small 5″x 3″ pans or one large 9″x 5″.

• 1 1/2 cups flour (ground Prairie White Wheat)
• 2/4 cup organic cane sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• finely shredded zest of 1 organic lemon
• kosher salt

1. Whisk together in a large bowl.

• 2 eggs
• juice from 1/2 lemon
• 1/2 cup skim milk
• 1/4 cup Greek yogurt
• 1 teaspoon vanilla extract

2. Whisk together in a separate bowl.

3. Pour the wet ingredients into the dry, fold with a spatula until just combined. (should be lumpy).

4. Pour into pans (should be about half full).

5. Bake until deeply browned and feels springy to touch about 30-35 minutes, or a toothpick inserted in center comes out clean.

6. Set on w ire rack to cool, use a skewer or thin knife to make 10 or so uniformly spaced holes (for glaze).

Glaze

• 1/3 cup sugar
• juice of 2 large lemons
• lemon zest from 1 organic lemon

In a small pan over medium-high heat, combine sugar and lemon juice and bring to a boil. Boil about 3 minutes or until frothy. Pour over bread.

Let cool completely in pan, run a think knife around edge to loosen, carefully invert onto the rack and lift away the pan. Turn upright onto a plate and serve!