Lemon Bread

Description
This zingy lemon loaf is made with freshly squeezed lemon juice, lemon zest, and sour cream, and is lightly brushed with a lemon syrup then drizzled with a lemon glaze.

Bread

 * 1 ¾ cup all purpose flour
 * 1 ½ tsp. baking powder
 * 1 tsp. salt
 * 1 ½ cup sugar, brown or white only
 * 1 vanilla bean or (1 teaspoon vanilla extract)
 * 12 tbsp. (1 ½ sticks) unsalted butter, melted
 * 2 eggs, lightly beaten
 * 1 cup milk, regular or low-fat/skimmed only
 * finely grated zest of 1 lemon

Glaze

 * ¼ cup sugar, powdered
 * 3 tbsp. fresh lemon juice

Directions

 * 1) Have all the ingredients at room temperature.
 * 2) Position a rack in the lower third of an oven and preheat to 350°F.
 * 3) Grease and flour your pan. Tap out excess flour.
 * 4) To make the bread, in a bowl, whisk together the flour, baking powder and salt. Set aside.
 * 5) Put the sugar in a bowl. Using a paring knife, cut the vanilla bean in half lengthwise, or add a fresh dash of vanilla extract to the main ingredients.
 * 6) Using the tip of the knife, scrape the seeds into the bowl.
 * 7) Using your fingers, rub the seeds into the sugar to break up the clumps. Add the butter, eggs, milk and lemon zest and whisk until thoroughly blended.
 * 8) Add the flour mixture and stir just until blended.
 * 9) Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.
 * 10) Meanwhile, make the glaze: in a small saucepan over medium heat, combine the sugar and lemon juice.
 * 11) Heat, stirring occasionally, until the sugar is dissolved. Remove from the heat.
 * 12) Tap the pan gently on a work surface to loosen the bread.
 * 13) Set the rack over a baking sheet, invert the pan onto the rack, and lift off the pan.
 * 14) Turn the loaf over and, using a pastry brush, brush the top and sides of the bread with the graze. Let cool completely before serving.