Mary Anne's Teatime Lemon Bread
I love tea parties and this lemon bread is always a big hit when I serve it. However, it's so good, you can serve it anytimefor breakfast with fresh fruit or as a dessert topped with a dollop of whipped cream and strawberries or with a scoop of ice cream. Oh My!1/2 cup butter, softened to room temperature, do not microwave1 cup sugar2 eggs, room temperature3 Tablespoons freshly squeezed lemon juice2 Tablespoons lemon zest1 1/2 cups all-purpose flour1 teaspoon baking powder1/8 teaspoon salt1/2 cup whole or 2% milkWhipped cream, for topping, optionalFresh blueberries or strawberries, optionalGLAZE: (Optional)1/2 cup confectioners' sugar2 Tablespoons lemon juice
- Preheat oven to 350 degrees F. Grease and flour or spray with a non-vegetable cooking spray for baking one 8x4-inch loaf pan. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and zest. In another bowl combine the flour, baking powder and salt; gradually stir the flour into creamed mixture alternately with milk, beating well after each addition.
- Pour into prepared loaf pan. Bake for 45 minutes, or until a toothpick inserted near the center comes out clean.
- If using the lemon glaze, combine glaze ingredients. Remove bread from pan; poke holes with a long skewer and immediately drizzle bread with glaze. Cool on a wire rack. Serve warm.