{"id":26765,"date":"2012-01-19T12:37:10","date_gmt":"2012-01-19T17:37:10","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=26765"},"modified":"2021-09-24T17:04:47","modified_gmt":"2021-09-24T21:04:47","slug":"lemon-bread-with-lemon-mascarpone-icing","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/lemon-bread-with-lemon-mascarpone-icing\/","title":{"rendered":"Lemon Bread with Lemon Mascarpone Icing"},"content":{"rendered":"

I am very much a “lemon girl”, and I am always looking for new sweets to make with the juicy yellow orbs. In the past, I’ve posted about lemon cake<\/a>, lemon curd and lemon frozen yogurt<\/a>, lemon tart<\/a>, and lemon pie<\/a>; today, I want to share a lemon bread.<\/p>\n

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This quick bread is adapted from the lemon cake I linked to above. I’ve made that cake many times and it’s great…I wasn’t at all trying to improve on it. What I was<\/em> trying to do was make it a bit more lemony<\/em> and a bit less sweet<\/em>. I accomplished this by upping the amount of lemon juice and zest, plus I cut down the sugar in the bread itself and used an icing that’s made from mascarpone cheese: it’s creamy, but not sugary.<\/p>\n

Though I always use Meyer lemons for lemon desserts if I can find them, they’ve been absent from local markets this winter, so I used regular organic lemons here. I feel it’s very important to use organic lemons whenever you’re incorporating the zest into a recipe, as that’s where the residue from any chemicals used in the growing process will linger. If you can’t find organic lemons, use a reliable produce rinse to thoroughly clean your fruit. If you do have access to Meyer lemons, by all means use them.<\/p>\n

Like my favorite lemon cake, this lemon bread is made with olive oil. Don’t worry about the olive oil adding a funky flavor- it doesn’t. It does impart a wonderful, moist texture, though. If you’d like to use melted organic butter in place of the olive oil, that’s fine, too. <\/p>\n

I strongly suggest you try the mascarpone icing- watch out: it’s so yummy you might find yourself spooning it into your mouth- but you can certainly leave the bread “naked”, if you prefer…it’s delicious that way, as well. <\/p>\n

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Lemon Bread with Lemon Mascarpone Icing<\/h2>\n
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Servings: <\/span>0<\/span> Makes 1 loaf<\/span><\/span><\/div>\n\n\n\n