My Nannie Butland was famous for many things, not the least of which was her lemon bread. Since this season I’ve been experimenting with using a lot of Quark, from #ArmadaleFarmDairyProducts, in my baking I decided to see what would happen if I altered her recipe slightly.
It could be great – or it could be dreadful. With great trepidation I plunged in.
I substituted Quark for the butter and Buttermilk for the regular milk.
- Cream 1/2 a cup of Quark with 1 cup of sugar
- Beat in 2 eggs, one at a time, until light and fluffy.
- Sift (or whisk) 1 1/2 cups flour, 1 tsp. baking powder and 1/2 tsp salt.
- Mix in 2 tsp lemon rind and 1/2 cup chopped walnuts (optional – I left them out) into the dry ingredients.
- Add dry ingredients (in 3 parts) to creamed mixture alternately with 1/2 cup of buttermilk (2 parts), mixing lightly after each addition, ending with the dry ingredients.
- Turn into greased loaf pan and bake for 65-70 minutes at 350ºF until a toothpick inserted in the middle comes out clean.
- Cool 5 minutes. Poke holes in the loaf and drizzle on 1/4 cup of sugar mixed with 2 tbsps of lemon juice. Let rest.
- Remove from pan. When completely cool, add a glaze made of icing sugar and lemon juice.
Considering how quickly the loaf vanished, I’m assuming it was a HIT!
If you’re looking for something different to nosh on during the holidays, give it a try!