What's in a name anyways? And the Lemon Bread that got me a KitchenAid!!!

How did I come up with the blog name Les Trois Petits Citrons. Well it's inspired by "Les Trois Petits Cochons" which is the French version of the fairy tale Three Little Pigs. It's always been one of my favorites and it's the perfect name since I'm not the only "little pig" in this story. My two cousins Annie and Tina are also part of this baking obsession and we set up dates to meet and bake up a storm. All three of us have common dreams for the future of this baking adventure, and also, we have the same ultimate favorite dessert flavor: LEMON (citron, in French).

So...Once upon a time, there were trois petits citrons...

Annie and Tina have been away on vacation for a few weeks leaving me alone to eat all my baked good. They are finally back and I'm getting ready to pay them a visit and baked them a Lemon Bread. This bread is so good that my other cousin Priscilla lent me her KitchenAid for a few weeks in exchange of a loaf of my Lemon Bread (well it's not technically my recipe but I'm claiming it anyways). You MUST make this bread!

Favorite Lemon Tea Bread
Adapted from America's Test Kitchen


1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 1/3 cups sugar
2 tablespoons grated fresh lemon zest
3 large eggs
1/4 cup whole milk
1 Tablespoons fresh lemon juice

Preheat oven to 325 F. Grease and flour an 8 1/2 by 4 1/2-inch loaf pan (or 4 mini loaf pans).

Whisk the flour, baking powder, and salt together in a medium bowl. Put the lemon zest the sugar into the bowl of an electric mixer and rub the two together until the sugar is moist and fragrant. Add the butter to the bowl and combine the butter and sugar-lemon zest mixture on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the flour mixture, milk and lemon juice until just combined, about 20 seconds (do not overmix).

Scrape the batter into the prepared pan(s) and smooth the top(s). Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached. Total time will be about 65 to 75 minutes for an 8 1/2 by 4 1/2-inch pan or about 35 minutes for 4 mini loaf pans.

Let the loaf/loaves cool in the pan(s) for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.