Lemon Bread
Taste of Home
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You'll often find Kathy Scott baking this sunshiny-sweet bread in her Hemingford, Nebraska kitchen when company's due. It has a pound cake-like texture.
SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 10 min. Bake: 45 min. + cooling
Ingredients:
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 2 eggs
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon peel
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup milk
- GLAZE:
- 2 tablespoons lemon juice
- 1/2 cup confectioners' sugar
Directions:
In a mixing bowl, cream butter and sugar. Beat in eggs, lemon juice and peel. Combine flour, baking powder and salt; stir into creamed mixture alternately with milk. Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 45 minutes or until bread tests done. Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Yield: 1 loaf.