This weekend is the final countdown to the last season of Game of Thrones. Since it’s arguably one of the most popular shows of all time, I’m sure a lot of you watch it as well. My husband and I have been watching since it first came on in 2011, and we’ve been hooked ever since. Technically, he read the first book and that’s why we started watching it, but he stopped reading after that because he didn’t want to ruin the plot of the show!

When we first started watching it, the idea of the show didn’t sound very appealing, but I am SO glad we started watching. It’s the only show we’ve ever seen that has no boundaries on what can happen – and constantly surprises the audience. But you probably already knew that!

With that said, since the final season starts TOMORROW, Sunday, 4/14 – I wanted to make something in honor of that. In one of the first seasons, Sansa is constantly eating lemon cakes, and since it’s spring, I thought that a Lemon Bread would be the perfect nod to that. Now let’s be clear, Sansa is absolutely not one of my favorite characters, in fact I’ve found her to be pretty annoying most of the time, and I really hope she doesn’t end up in any sort of power, but I loved the idea of the lemon cakes, and so I settled on this bread.

If you’re not a GOT fan – well, that’s just crazy talk and you should start watching it immediately. However at this point, you will basically have to stop everything else in your life so you can catch up in time and watch the final season with the rest of the world 🙂 And honestly it’s probably not going to happen – but you can catch up before Episode 2!

Now for the food! This lemon bread is full of lemon flavor, without being overwhelming. It’s tart and sweet, and so delicious. I like to put a simple glaze on it, but that’s up to you! I’ve added that below as an option. This is the perfect season for this bread, as it goes into Spring and Summer, and it’s so yummy! It’s also a quick bread, so it comes together easily and quickly, and you will be enjoying it in (almost) no time at all. You should definitely go make this right away!

If you don’t want to make a whole loaf, you can also use the same recipe to make 12 muffins, and glaze with the same recipe below. They’re equally delicious, and even easier to share (or not share!).

Lemon Bread or Muffins

Alex Kornswiet

 This lemon bread is full of lemon flavor, without being overwhelming. It's tart and sweet, and so delicious. I like to put a simple glaze on it, but that's up to you! I've added that below as an option. This is the perfect season for this bread, as it goes into Spring and Summer, and it's so yummy! It's also a quick bread, so it comes together easily and quickly, and you will be enjoying it in (almost) no time at all. You should definitely go make this right away! Enjoy!
If you don't want to make a whole loaf, you can also use the same recipe to make 12 muffins, and glaze with the same recipe below. They're equally delicious, and even easier to share (or not share!).

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Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Servings 1 loaf

Ingredients

  

Lemon Bread

• 1/2 cup unsalted butter softened to room temperature
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 medium lemons fresh juice

Glaze

• 2 cups powdered sugar
• 2-4 tablespoons milk

Instructions

 

• Preheat the oven to 350 degrees F. Prepare a loaf pan with cooking spray.
• Use a stand mixer with a paddle attachment or a large bowl with a handheld mixer. In the bowl, add butter and sugar, and beat until creamy – about 2-3 minutes.
• Scrape down the sides, and in the eggs and vanilla. Mix until combined.
• Next, add the flour, baking powder, and salt. Mix on low until it’s completely incorporated, but just combined.
• Finally, add the milk and lemon juice. Mix until just combined. It is a thick batter, and you don’t want to overmix it.
• Pour batter into the prepared loaf pan and place the pan in the oven. (For muffins, separate equally into 12 muffins in a prepared muffin tin with liners)
• Bake for 45-50 minutes, until a toothpick comes out clean. (If you are making 12 muffins, bake for 20-25 minutes instead)
• Let cool slightly, and make the glaze.
• To make the glaze, slowly add milk to the powdered sugar until you’ve reached your desired consistency.
• When the bread has cooled down a bit, carefully remove it from the pan, and flip it out onto a wire rack. Pour the glaze over the top (if you want some), and let cool completely.
• Enjoy!

Notes

SERVING: Serve this at room temperature or warmed up, your preference. 

STORAGE: Store this covered in plastic wrap, at room temperature. Enjoy within 2-3 days for the best taste and texture.

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If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast