This is a very good lemon bread that doesn’t take a lot of work. I like to serve it with fresh sliced strawberries or fresh-frozen strawberries spooned over the slice. We have a couple of bags of fresh-frozen raspberries left in the freezer. I believe tonight’s lemon bread will have them spooned over it!
Ingredients
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1/2 cup butter
1 cup sugar
2 eggs
1/2 cup milk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 lemon, rind of
Glaze
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1 lemon, juice of
1⁄4 cup sugar
Directions
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In a large bowl, cream butter and sugar. Add eggs, one at a time, beating until creamy. Blend in milk.
In another bowl, mix together flour, baking powder, salt and lemon rind. Pour into batter. Stir to moisten.
Scrape into greased 9 x 5 inch loaf pan.
Bake in 350f degree oven for 55 to 60 minutes.
Cool in pan for 5 minutes.
Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over. Cool.
Glaze:
Combine lemon juice and sugar in saucepan. Stir and heat till sugar is dissolved. Spoon evenly over top of hot loaf.
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