Frugal Foodie Mama: Lemon Drop Bread with Candied Lemon Slices

Thursday, April 17, 2014

Lemon Drop Bread with Candied Lemon Slices

Pin It

So, tell me how is it that up until last week I had never tried Limoncello before??  I mean I consider myself pretty knowledgeable in the world of booze, but I just had never bought a bottle of this lemon liquid gold before!   
Thank goodness for this month's Spiked! Lemon Liquor Recipe Challenge, right? ;) 

I have always been a big fan of the classic lemon drop shot.  For those unfamiliar with this tasty libation, it is generally a shot of vodka mixed with lemon juice that is immediately followed by eating a lemon slice dipped in sugar.  I have to admit that it has literally been years since I have partook in one of these delicious shots.  But I will never forget how yummy they are.

Since my days of taking shots are pretty much on pause for now, I wanted come up with a recipe that would recreate the lemon drop flavor I so fondly remember.  Being at home every day with a two year old no longer affords me the luxury (or pain) of a night spent throwing back shots... no matter how delicious they may be. ;)

This Lemon Drop Bread with Candied Lemon Slices truly lives up to it's namesake. Moist, sweet bread with a hint of lemony tartness drizzled in a lemon-sugar glaze and topped with homemade candied lemon slices... Seriously all. This bread is pretty much what a slice of lemon & sugar coated heaven must taste like...
Lemon Drop Bread with Candied Lemons

by Frugal Foodie Mama
Prep Time: 20 minutes
Cook Time: 55-60 minutes
Ingredients (1 loaf)
    For the bread
    • 1  2/3 cups flour
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 4 tbsp butter, room temperature
    • 1/2 cup of plain low fat yogurt
    • 2 eggs
    • 1 tsp grated lemon peel
    • 1/4 up limoncello (or another lemon liquor)
    • 1/2 cup coconut milk
    For the glaze
    • Juice of 1 lemon
    • 1/2 cup sugar
    • 1 tbsp limoncello
    For the candied lemon slices
    • 1 lemon, thinly sliced
    • 1 cup sugar
    • 1 tbsp limoncello
    Prepare the candied lemon slices before baking the bread. I actually made mine the night before I was planning on baking the lemon drop loaf. I followed THIS RECIPE from Martha Stewart Living and they turned out beautifully. The only thing that I changed is that I added 1 tbsp of limoncello to the recipe.

    Preheat your oven to 350 degrees. Grease & flour a loaf pan. Set aside.

    In a small mixing bowl, whisk together the flour, baking powder, salt, & sugar. Set aside.
    In large bowl, combine the butter, eggs, 1/4 cup limoncello, yogurt, and coconut milk. Beat on medium-low speed until well mixed. Fold in the grated lemon peel.
    Add the flour mixture in a third at a time, beating on medium-low speed between additions. Beat until just combined.

    Pour the batter into the prepared loaf pan
    Bake at 350 for 55-60 minutes, until the edges of the loaf are golden brown and the center is set.

    Allow to cool in the pan for 10 minutes. Run a butter knife along the edges of the loaf and then turn out onto a wire rack to cool completely.

    Once the loaf has cooled, prepare the sugar-lemon glaze. Combine the lemon juice and water in a small saucepan. Bring to a boil over medium-low heat. Add in the limoncello. Boil for 2-3 minutes until the bubbles turn almost white & the sugar is completely dissolved, stirring constantly.

    Lay a sheet of waxed paper under the wire rack the loaf is cooling on. Pour the sugar-lemon glaze over the entire top of the loaf and down the sides. While the glaze is still tacky, arrange your candied lemon slices on top of the loaf.
    Let the glaze cool & set.

    Slice the loaf & serve each slice of the loaf with a candied lemon slice.
    Powered by Recipage
    This was my first time making candied lemon slices, and I can tell you now without a doubt that it will not be my last! It was the most time consuming part of this recipe, but worth every minute. Trust me on this.

    Pin It

    I was so excited about just how moist and delicious this bread turned out!  And there is limoncello in every part of this recipe- the candied lemons, the bread itself, and the glaze.
    Of course if you need to omit the alcohol you can, I would just add a little more grated lemon peel to the bread batter & add a little to the glaze.

    I have to say I am pretty excited to see everyone's Spiked! Lemon Liquor Recipe Challenge recipes! I always love seeing how creative everyone is with their recipe creations. :)
    Be sure to stop by tomorrow and check out the Spiked! Lemon Liquor Recipe Challenge submissions post for all the entrants' recipes this month! You all don't want to miss this one...

    If you loved this recipe, you might also like my...