Tender buttermilk lemon bread with a shortbread crumble topping.
This bread is soft, has a zing from the lemon and buttermilk, is topped with a crunchy shortbread crumble and drizzled with a vanilla bean glaze.

Bread

Ingredients

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• 1 cup flour
• 1 ¾ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup sour cream
• 2 tablespoons butter
• ¾ cup sugar
• Zest of 2 lemons
• 1 egg
• ½ teaspoon vanilla bean paste (or you can substitute regular vanilla)
• ¼ cup buttermilk
• ¼ cup lemon juice

Crumb

Ingredients

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• ¾ cup flour
• 2 tablespoons sugar
• 2 tablespoons brown sugar
• 4 tablespoons Butter

Glaze

Ingredients

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• 1 cup powdered sugar
• 1 teaspoon vanilla bean paste
• 1 teaspoon lemon juice
• 1 tablespoon milk

Instructions

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In a mixer beat the butter until it is coating the bowl.
Add in the sour cream and mix until the two are combined.
Pour in the sugar and beat until it is incorporated.
Add in the lemon zest, egg, vanilla, buttermilk and lemon and mix until combined.
Add in the dry ingredients and mix just until the ingredients all come together.
Pour into a bread pan that has been prepared with Pam and a parchment at the bottom.
In a separate bowl prepare the crumble by melting the butter and then adding in the other ingredients.
Mix until it resembles largely clumped crumbs.
Pour the crumble over the bread and then bake in the oven at 350℉ for 50 minutes.
Once the bread has baked, allow it to cool.
Lift it out of the pan by running a butter knife around the edge and then use two spatulas, one on each side to lift it out of the pan and set it on a cutting board.
Prepare the glaze by mixing all of the ingredients in a bowl until there are no more lumps.
Pour the glaze into a plastic baggie and cut the tip to drizzle over the bread.