Lemon Tea Bread

Here is a simple bread to serve with tea or coffee.

Ingredients

1/2 cup butter, softened

1 cup granulated sugar

2 large eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk
1/2 teaspoon lemon extract

2 tablespoons lemon rind, divided

1 cup powdered sugar

2 tablespoons fresh lemon juice

Method: 

Beat butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind and lemon extract. Spoon batter into greased and floured 8- x 4-inch loaf pan. Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.

Stir together powdered sugar and lemon juice until smooth. Add remaining lemon rind and spoon mixture evenly over top of bread, letting excess drip down sides.

Lemon-Almond Tea Bread: Stir 1/2 teaspoon lemon extract and 1/2 almond extract into batter. Proceed as directed.

Note: To make 3 mini loaves, use 6 inch loaf pans and bake for 45 minutes.