Lemon Zest Bread Recipe

Here is a recipe to a wonderful Lemon Zest Bread:) This can be made as a gift, eaten for dessert, or even for breakfast. Trust me is is delicious! 

Ingredients: 

1½ cups cake flour
1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
2¼ cups sugar
8 large eggs, at room temperature
¼ cup and a pinch grated lemon zest, about 4 lemons)
¼ cup fresh lemon juice
2 cups unsalted butter, melted and cooled
½ cup sour cream, at room temperature
2 teaspoons vanilla extract

Lemon Glaze:
2 cups confectioners' sugar, sifted
4 to 6 tablespoons fresh lemon juice

Directions:

Preheat the oven to 350 degrees F.
 Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour,
tapping out excess.
In a medium bowl, sift together both flours, baking powder,
baking soda, and salt; set aside.
In a large bowl, with mixer on low speed, mix together sugar, eggs,
lemon zest, and lemon juice.
With the mixer still running, drizzle the butter into the bowl.
Add the sour cream and vanilla. Remove bowl from mixer.
Sprinkle in the flour mixture over the batter, one third at a time,
folding gently after each addition until justcombined. Do not overmix.
Divide the batter evenly between the prepared pans.
Bake in the center of the oven for 20 minutes, rotate the pans,
reduce the oven temperature to 325 F and bake for another 30 to 35 minutes,
or until a toothpick inserted in the center of the loaf comes out clean.
Let cool for 15 minutes.
Remove loaves to a wire rack on top of a baking sheet.
To make the lemon glaze, in a small bowl,
whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. 
The mixture should be thick but pourable.
Add up to another tablespoon of lemon juice if the mixture is too stiff. 
Pour the lemon glaze over the top of each loaf and let it drip down the sides. 

I like it best served hot, but it’s really just personal preference:)  

~LiLi