Sunday, December 15, 2013

Lemon Bread

There seems to be a lemon theme going on right now.  Three of the last four posts I've done have the word lemon in them.  Maybe lemons were on sale recently...  So, if you haven't gotten your lemon fix with tilapia or soup, go ahead and try it in dessert form!  

Lemon Bread
slightly adapted from:

1/2 c. butter or margarine
1 c. sugar
2 eggs
1/2 c. milk
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
rind of 1 lemon

For glaze:
1/2 c. powdered sugar
juice from 1 lemon

In a large mixing bowl, cream together the butter and sugar.  Add the eggs one at a time, mixing well after each one.  Stir in the milk.  In another bowl, combine the flour, baking powder, salt and lemon rind and stir it well (this helps your rind to not clump together when you mix it in with the liquid stuff).  Pour the flour mixture into the mixing bowl and mix well to combine.  Pour it into a greased bread pan and bake it at 350 degrees for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.  During baking, in a small bowl stir together the powdered sugar and lemon juice and set it aside.  (As a side note, my lemons must have been extremely juicy, because I had to add quite a bit more powdered sugar to get the sweetness that I wanted.  Be aware and taste it before you pour it on your bread).  When the bread is done, remove it from the oven to a cooling rack.  While it is still hot, poke holes in the top with a toothpick or fork and then pour the glaze over the top of the holes.  Let it cool completely and then slice and serve!

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