Sunday, February 23, 2014

Lemon Bread

1/2 c. butter, softened
1 c. sugar
2 eggs
2 Tbsp. lemon juice
1 Tbsp. grated lemon peel
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
1/2 c. milk

1/2 c. powdered sugar
2 Tbsp. lemon juice

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
  2. Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean.
  3. Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Serve warm. Yield: 1 loaf (12 slices).