Sunshine Hibiscus Lemon Bread

Sunshine Hibiscus Lemon Bread

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

  1. Preheat the oven to 300°F (150°C).
  2. 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.
  3. 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.
  4. 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.
  5. Pour the batter into a greased and floured pan and bake for 50-60 minutes at 300°F (150°C).
  6. 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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