Sunshine Hibiscus Lemon Bread
Ingredients
- For the bread:
- 1 1/2 cups (185g) all-purpose flour
- 2 teaspoons (5g) baking powder
- 1 teaspoon (5g) salt
- 1/3 cup (50g) sour cream
- 2 tablespoons (30g) fresh lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon (14g) vanilla extract
- 1/2 cup or 1 stick (155g) butter
- 2/3 cup (175g) sweetened condensed milk
- 3/4 cup (180g) white sugar
- 3 large eggs
- 1/2 cup finely chopped dried hibiscus flowers (Saril)
- For the glaze:
- 1 cup (95g) powdered sugar
- 2 tablespoons (30g) lemon juice
- 1 teaspoon (5g) vanilla extract
Instructions
- Preheat the oven to 300°F (150°C).
- In a bowl, combine the flour, baking powder, and salt. In another bowl, mix the sour cream, vanilla, lemon zest, and lemon juice, and set aside.
- In a separate bowl, cream together the butter, sweetened condensed milk, and sugar for 3 minutes. Add the eggs, one at a time, beating well after each addition. Then, alternate adding the flour mixture and the sour cream mixture into this bowl, in two parts, beating between each addition.
- Gently fold in the hibiscus flowers. A good idea is to hydrate the dried petals beforehand with 2 tablespoons of lemon juice, letting them soak for about 5 minutes before incorporating into the mixture.
- Pour the batter into a greased and floured pan and bake for 50-60 minutes at 300°F (150°C).
- In a bowl, mix all the glaze ingredients until smooth. Once the bread has cooled to room temperature, cover it with the glaze and decorate as desired. Enjoy!
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