LEMON BREAD RECIPE

Fold in the juice and grated rind. Bake for 1 hour and 10 minutes. Drizzle with glaze.

For Lemon Blueberry Bread:

Add
1 cup fresh or frozen blueberries
2 TBS flour

Cover the blueberries with flour and fold in with the lemon juice and grated rind.




Here's another wonderful recipe for lemon bread.

2/3 cup butter, melted
2 cups white sugar
4 eggs
1/2 tsp almond extract
3 cups sifted flour
2-1/2 tsp baking powder
1 tsp salt
1 cup milk
2 lemons, grated and juiced
2 cup chopped nuts (optional)

PREHEAT oven to 350 degrees. Grease two loaf pans and line with parchment paper.

Blend sugar and butter. Add eggs, one at a time - then almond extract and lemon rind. Sift dry ingredients together and add alternately with milk. Fold in nuts if you are using them. Pour into pans and bake for 50 minutes.

GLAZE
Mix the lemon juice with 1/2 cup white sugar. Immediately spoon over the hot bread. Let sit in pan for 10 minutes. Remove and do not slice for 24 hours. Yum.