Emmy's Honey-Lemon Bread

If you know me at all, you'll know that I am a sucker for lemon desserts. If I'm at a restaurant, and there is a lemon dessert on the menu, forget it, I'm not ordering anything else.

So when my friend Emmy posted this recipe for Honey-Lemon bread, I just had to try it. I am also a huge fan of honey, which I'm sure I've mentioned once or twice (or more). If you don't like honey (or lemon), you won't like this recipe.

I'd recommend heading to your local farmer's market and picking up a jar of local honey. Different honey varieties will definitely give a different flavor to your bread. Most honey purveyors will allow you to sample the different types so you can choose your favorite. I am partial to the wildflower honey from Bees n Blossoms, for those of you who live in VA.

I did make a few small tweaks to Emmy's recipe.

• I only used 4 Tbsp. of honey and used plain Greek yogurt. The honey I have is very strong and it definitely comes through. In fact, next time I may try only 3 Tbsp. of honey - you know me, I don't like things that are super sweet. 

• I halved the amount the glaze and drizzled it over the top. It was plenty sweet for me (see above).

• My bread needed only 40 minutes at 325 to bake so be sure to check yours to make sure it doesn't over-bake. Also, I used parchment paper to line my loaf pan - much easier for removing the bread from the pan (and easy clean-up)!

Next time, I'm going to try making this recipe as muffins. I'd guess they'd need about 12-15 minutes in a standard-size muffin tin.