Lemon Apple Bread
This decadent, full of apple pieces, super moist bread goes perfectly with tea, coffee, or a glass of milk. You can add half a cup of chopped walnuts to it, raisins, dried cranberries; you can omit apples if you don’t like them and add other fruit to it (I think pears will be good here) – whatever your soul desires. Make sure to use refined oil. Any oil will do, as long as it doesn’t taste like anything- I used refined sunflower oil, but any vegetable oil, grapeseed oil, or whatever you use for cooking will be good here.
Try it the next morning for breakfast. Toasted…Yum! Well, enough talk…
here is what you will need:
1 1/2 C all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 Tbsp lemon zest
1 Tbsp lemon juice
1/4 C refined oil
1/4 C sour cream
1 C sugar
1/2 tsp lemon extract
1/2 C whole milk
1 big Granny Smith apple (or 2 small ones)
3 Tbsp lemons juice mixed with 2 Tbsp sugar
How to make it:
Preheat the oven to 350 F. Spray a 1.5 qt loaf pan with cooking spray and set aside.
Mix flour, baking powder and salt in a small bowl.
In a separate bowl, beat 1 C of sugar with eggs until light and frothy. Add sour cream, oil and lemon extract.
Add lemon zest, 1 Tbsp lemon juice to the mixture.
Peel, core and cut the apple into 1/2″ cubes.
Fold the flour mixture and milk into the egg/sugar/sour cream mixture. Add apples.
Spoon batter into a prepared loaf pan
Bake at 350 F for 1h-1h 15min (start checking after about 50 minutes). You might cover the top of the bread with a piece of foil if it browns too fast.
Mix 3 Tbsp lemon juice with 2 Tbsp sugar in a small bowl until sugar dissolves.
With a wooden skewer, poke holes all over the top of the cake
Brush with sugar mixture (or use a spoon to pour it all over the top of the bread).
Cool a little and enjoy!