LEMON BREAD

My breakfast of choice while working at the Blue Heron was a scone, hands down. But one rainy day we had a line out the door for hours, and by the time I finally got to sneak away to indulge in my morning ritual, there were no flaky triangles in sight. I did spy a lone piece of lemon bread in the bake case, and I halfheartedly put it on a plate and sat down. Lamenting that my routine had been disrupted, I took a bite. It was as if the sun had broken through all the haze of rain clouds; everything was brighter as the tart lemon glaze hit my tongue. Pablo Neruda describes the lemon as “a universe of gold, a yellow goblet of miracles.” I’d have to agree and find this lemon bread to be my own little morning marvel. serves 6 to 8

1¾ cups (249 g) all-purpose flour

1½ teaspoons baking powder

¼ teaspoon baking soda

¾ teaspoon salt

¼ cup lemon juice

½ cup sour cream

8 tablespoons (1 stick; 113 g) unsalted butter, room temperature

1¼ cups (248 g) sugar

2 tablespoons grated lemon zest

2 large eggs, room temperature

2 tablespoons canola oil

½ teaspoon pure vanilla extract

LEMON GLAZE

¼ cup (50 g) sugar

¼ cup lemon juice

Pinch salt

Adjust the oven rack to the lower middle position. Preheat the oven to 350°F. Grease an 8 by 4-inch loaf pan and line with a parchment sling .

In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In a small bowl, mix the lemon juice and sour cream.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the sugar and lemon zest and beat on medium until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well on medium after each addition and scraping down the sides as needed. Add the canola oil and vanilla and mix on low until combined. Add half the flour mixture and mix on low until almost combined. Add the sour cream mixture and mix on low to incorporate. Add the remaining flour mixture and mix on low until completely combined.

Pour the batter into the prepared pan and bake 45 to 60 minutes, until a wooden skewer or toothpick inserted in the center comes out clean.

Transfer the pan to a wire rack and let cool for 20 minutes. While the bread is cooling in the pan, make the lemon glaze. Using the parchment sling, lift the loaf out of the pan, and peel off the paper. Brush the top and sides of the warm bread with the lemon glaze. Then let the bread finish cooling on the wire rack before slicing.

FOR THE GLAZE: Combine the sugar, lemon juice, and salt in a small saucepan. Boil gently over medium heat until a light syrup forms and the liquid reduces slightly, 6 to 8 minutes.