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Lemon Bread

Lemon Bread
I often bake this sunshiny-sweet bread when company's due. It has a pound cake-like texture. —Kathy Scott, Lingle, Wyoming
12 ServingsPrep: 10 min. Bake: 45 min. + cooling

Ingredients

  • 1/2 cup butter, 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 2% milk
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 tablespoons lemon juice

Directions

  • 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.
  • 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.
  • Combine glaze ingredients. Remove bread from pan; immediately drizzle
  • with glaze. Cool on a wire rack. Serve warm. Yield: 1 loaf (12
  • slices).
© Taste of Home 2013

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Lemon Bread (continued)

Nutrition Facts: 1 serving (1 slice) equals 171 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 113 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.
© Taste of Home 2013