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Breads, Rolls, and Muffins -
Glazed Lemon Bread
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| INGREDIENTS |
- 1/3 cup melted butter
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1 cup sugar
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2 eggs
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1/4 teaspoon almond extract
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1 1/2 cups all-purpose flour, sifted
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1 teaspoon baking powder
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1 teaspoon salt
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1/2 cup milk
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1 tablespoon lemon rind, grated
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1/2 cup nuts, chopped
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Glaze:
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3 tablespoons lemon juice
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1/4 cup sugar
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| INSTRUCTIONS |
Combine butter and sugar; blend well. Beat in eggs, one at a time. Add almond extract. Sift together flour, baking powder, and salt. Add alternately with milk. Blend just to mix. Fold in lemon rind and nuts.
Turn into greased 8 1/2-x 4 1/2-x 2 3/4-inch loaf pan. Bake at 325° in a glass pan or 350° in a metal pan for one hour and 10 minutes, or until the bread tests done in center.
Mix lemon juice with 1/4 cup sugar to form glaze. Spoon glaze over hot loaf. Cool for 10 minutes. Remove from pan and cool on wire rack. Hint: Better if not sliced for 24 hours — it makes it easier to slice. |
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