Tuesday, October 27, 2015

Glazed Lemon Bread

I sold baked goods at our local farmer's market this summer, so I've been making many kinds of quick breads.

If you love lemon, you'll really enjoy this simple bread. A dear friend, Betty Wilson, gave me this recipe 40 years ago while we lived in Alaska.  I've made it a number of times.  And I had requests for MORE of it this summer.

This is great with a cup of coffee or tall glass of milk. 

Using fresh lemon juice is best, but bottled juice works well too. 



1-1/4 c. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. butter or margarine, softened
1 (scant) c. sugar 
2 eggs
1/2 c. milk
1/3 - 1/2 c. lemon juice
1/2 c. chopped nuts, optional


1/3 c. powdered sugar
1 - 2 Tb. lemon juice

Preheat oven to 350. Grease 1 - 9" loaf pan. 

In medium bowl, combine flour, baking powder and salt; set aside. 

In large bowl, combine butter and sugar; beat until well blended, then add eggs; beat until fluffy and light. Add flour mixture alternately with milk. Blend in lemon juice and nuts, if using. 

Pour into prepared loaf pan. Bake for about 50 minutes. Remove from oven; poke holes in loaf with meat fork. Pour glaze on bread while both are hot.  Let cool 10 - 15 minutes; remove from pan to cooling rack. 


Combine powdered sugar and lemon juice in saucepan.  Heat just until hot. 

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