Pull-Apart Lemon Bread

And so continues my lemon obsession. Really, I’ve starting buying lemons in three pound bags. But they are just so bright with their yellow color and smell so good. How could you not love them? In particular, when the sourness is paired with sugar – talk about a winning combination. So when I came across this post via Twitter, I knew that I wanted to give it a try. Layers of sweet yeast dough interspersed with lemon peel sugar and iced with a tangy lemon cream cheese icing. My mouth waters just thinking about it. It would be perfect for brunch or afternoon tea.

Pull-Apart Lemon Bread

originally from Flo Braker

Sweet yeast dough
1/3 cup milk
4 tablespoons butter
1/4 cup water
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
2 3/4 cups bread flour
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
2 eggs, at room temperature
Lemon sugar
1/2 cup granulated sugar
3 tablespoons lemon zest
4 tablespoons butter, melted
Lemon cream cheese icing
3 ounces cream cheese
1/3 cup powdered sugar
2 tablespoons lemon juice


Put milk and butter in a microwave-safe bowl and heat until butter is melted, about a minute.

Add water and let cool 5 minutes.

In a large mixing bowl, combine yeast, sugar and milk mixture.

Let sit for 15 minutes or until nice and foamy.

Add 2 cups of the flour and salt. Mix until combined.

Add vanilla and eggs.

Work in the remaining flour and knead with a dough hook until dough is smooth and elastic.

Cover and let dough rise until doubled in size, about an hour. Make lemon sugar while dough is rising.

Combine sugar and lemon zest.

Back to the dough. Once risen, roll out into a 12 x 20 inch rectangle.

Cut into 5, 4 x 12 inch strips.

Brush butter over a single strip of dough and sprinkle with lemon sugar. Layer a new piece of dough and repeat with butter and sugar. Continue with all five layers.

Cut stack in 2-inch wide pieces.

Place stacks, cut side up, in a floured 9 x 5 inch bread pan.

Cover and let rise until double in size, about 45 minutes.

Bake at 350º for 30 minutes.

Let rest in pan for 15 minutes before inverting to remove loaf.

For lemon cream cheese icing:

Cream together cream cheese, powdered sugar and lemon juice.

Finally, ice the loaf, making sure to get frosting goodness in all the nooks.

If my obsession with lemons ever ends, I might also try this with a cinnamon sugar filling …


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