Grammie's classic lemon bread is slice of heaven, and as the family says "the best ever!" This is my take on the family classic. If you would like the "original" skip the candied lemon, and bake the batter in loaf tins instead of individual cupcake tins - but with either recipe, do not forget the glaze!
GRAMMIE'S LEMON BREAD (with Samantha's modifications)
Makes 24 cupcakes / 2 four-cup pans / 4 two-cup pans
10 tablespoons (142 g) Butter, room temperature
2 cups Sugar
1 teaspoon Lemon Juice
Rind 2 small Lemons (~6 g)
1 cup Milk
3 cups Flour
2 teaspoons Baking Powder
1 teaspoon Salt
24 slices Lemon
2 cups Water
2 cups Sugar
3/4 (177 ml) cup Lemon Juice
1 cup Sugar
Preheat the oven to 350F (175C - Moist Fan Setting)
First, grease the pans. For this version with the candied lemons, use two cupcake tins (12 cupcakes each).
Next, candy the lemon slices. In a small sauce pan, bring the water and sugar to almost a boil. Add the slices and bring to boil for 15 minutes. Once finished, add one slice of lemon to each of the cupcake molds.
While the lemons are boiling, make the batter.
Cream together the butter and sugar. Add the eggs one at a time. Add the lemon juice and zest, and the milk. Mix well.
Sift together the flour, baking powder, and salt. Add slowly into the wet mixture. Mix well, scraping down the sides of the bowl
Pour the batter into the tins and bake for ~ 20 minutes or until slightly golden and a toothpick comes out clean.
Leave in tins, but loosen sides with a knife. Poke holes in the tops of the cupcakes.
Make the glaze. Dissolve the sugar into the lemon juice over medium-low heat. Dip the cupcakes into the glaze and return them to the cupcake tins. Cool fully.