Glazed Lemon Bread
Submitted by;
Brenda Coulter ~ OH

1/3 cup butter, melted
1 cup sugar
2 eggs
1/4 tsp. almond extract
1-1/2 cups sifted flour
1 tsp. baking powder
1 tsp. salt
1/2 cup milk
1 Tbsp. grated lemon rind
1/2 cup finely chopped pecans

1/4 cup sugar
3 Tbsp. fresh lemon juice

Blend the butter and sugar; beat in eggs, one at a time.  Add almond extract.  
Sift together dry ingredients; add the egg mixture alternately with milk.  
Blend just to mix.  Fold in lemon rind and nuts.

Turn into a greased 8-1/2 X 4-1/2 X 2-3/4" glass loaf pan.  Bake at 325 for 
about 70 minutes or until loaf tests done in senter.  If using a metal loaf 
pan, increase temperature to 350 degrees.

Mix lemon juice and remaining 1/4 cup sugar; immediately spoon over hot loaf.  
Cool 10 minutes.  Remove from pand and cool on rack.  Do not cut for 24 hours 
(it will slice easily then).

This bread freezes very well, so make it ahead for your next tea party or Church 
ladies' luncheon.  I like to slice it thinly and make little "sandwiches" 
with a smear of softened cream cheese as a filling.

Breads etc...
Recipe Corner

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