LEMON BREAD

By Meisje

tweaked the recipe a bit by adding 4 tsp of lemon zest to the batter. I added a box of lemon pudding. I think puts it over the top!!!!" used an 8.5x4.5 pan and had to cook about 15-20 min longer than specified because the center was not solidified but I loosely covered in foil on the last 10 minutes so the outside would not over

Ingredients

• GLAZE:
• 1/2 1/2 1/2 cup butter, softened
• 1 1 1 cup sugar
• 2 2 2 large eggs
• 2 2 2 tablespoons lemon juice
• 1 1 1 tablespoon grated lemon zest
• 1-1/2 1-1/2 1-1/2 cups all-purpose flour
• 1 1 1 teaspoon baking powder
• 1/8 1/8 1/8 teaspoon salt
• 1/2 1/2 2% cup 2% milk
• 1/2 1/2 1/2 cup confectioners' sugar
• 2 2 2 tablespoons lemon juice

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and zest. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
Pour into a greased 8x4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted in 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).