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Lemon Bread

By: Kathy Scott

"You'll often find Kathy Scott baking this sunshiny-sweet bread in her Hemingford, Nebraska kitchen when company's due. It has a pound cake-like texture."

Rate/Review | Read Reviews (134)

Prep Time:
10 Min

Cook Time:
45 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1/2 cup butter or margarine, 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 milk
GLAZE:
2 tablespoons lemon juice
1/2 cup confectioners' sugar

Directions

In a mixing bowl, cream butter and sugar. Beat in eggs, lemon juice and peel. Combine flour, baking powder and salt; stir into creamed mixture alternately with milk. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 45 minutes or until bread tests done. Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack.